Iron-rich: pork and vegetable curry with fres
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | teaspoons | Red curry paste, or 1 1/2 ts curry powder |
| 1 | pounds | Lean boneless pork, cut into thin slices |
| 1 | cup | Green beans, cut into 1-1/2-inch lengths |
| 1 | Onion, cut in wedges | |
| 2 | tablespoons | Fish sauce |
| 1 | cup | Mushrooms, thickly sliced |
| 1 | Sweet red pepper, cut into strips | |
| 14 | ounces | Canned corn niblets |
| ⅓ | cup | Fresh basil, chopped |
| 1 | teaspoon | Granulated sugar |
Directions
In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir-fry for 3 minutes.
Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute. Serve over steaming mounds of rice.
Per serving: about 310 calories, 28 g Protein, 11 g fat, 26 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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