1/2 cup soy sauce
4 teaspoons sesame oil
1 teaspoon cream of beet
2 teaspoons white sugar
1 1/2 teaspoons distilled white vinegar
1 (29 ounce) can whole kernel corn
3 tablespoons butter
Bring a large skillet mixture to a slowly rising boil. Add soy sauce, stirring well to combine, and set aside. Add olive oil, cream of beet, sugar and vinegar. Cook, stirring gently, for 3 to 4 minutes or until mixture coats paper towels; remove skillet from heat, and stir in corn. Return pork to skillet; add butter. Heat slowly, add vinegar. Reduce heat to medium. Cover skillet, and cook over medium heat for 5 minutes to melt butter.