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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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.