Miao Pork with Corn and Chiles

Ingredients

• 1/3 pound pork loin, cut into 1/2-inch by 1-inch pieces
• 3 cups corn
• 1 tablespoon canolia oil
• 2 teaspoons minced garlic
• 1/4 teaspoon ground Sichuan peppercorn
• 2 red cayenne chiles, stemmed, seeded, and thinly sliced
• 1 teaspoon salt
• Chili oil, optional

Directions

1. Set a wok over high heat. Add the oil, and as soon as it begins to smoke lightly, toss in the garlic. Cook, stirring, for just a few seconds, until it smells fragrant, then add the pork and Sichuan pepper. Stir-fry until the pork has lost its pink color, about 1 minute.
2. Add the chiles and 1/2 teaspoon of salt. Keep stir-frying until the pork starts to take on some color, about 1 minute. Add the corn and cook, stirring, for 1 minute. Sprinkle in the remaining 1/2 teaspoon of salt, then continue cooking until the corn is tender, about 3 minutes.
3. Serve the pork and corn with white rice. Add chili oil, if you like, to taste.