Pork and Vegetable Curry

32 minutes Prep: 20 minutes Cook: 12 minutes

120 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	vegetable oil
4	teaspoons	red curry paste	or 1 1/2 ts curry powder
1	pound	pork, boneless	lean, cut into thin slices
1	cup	green beans	cut into 1 1/2 inch lengths
1	each	onion	cut in wedges
2	tablespoons	fish sauce
1	cup	mushrooms	sliced
1	each	sweet red bell pepper	cut into strips
14	ounces	corn, canned, whole kernels
1/3	cup	basil	fresh, chopped
1	teaspoon	sugar	granulated

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.

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Nutrition Facts

Serving Size 183g

Amount per Serving

Calories 120 29% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 754mg	31%
Total Carbohydrate 21.0g	7%
Dietary Fiber 4.0g	14%
Sugars 7.0g
Protein 4.0g	8%

Vitamin A	23%		Vitamin C	76%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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