Pork & Vegetable Curry
Yield
4 servingsPrep
20 minCook
12 minReady
32 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | teaspoons |
red curry paste
or 1 1/2 ts curry powder |
*
|
| 1 | pound |
pork loin
lean, cut into thin slices |
*
|
| 1 | cup |
green beans
cut into 1 1/2 inch lengths |
|
| 1 | each |
onions
cut in wedges |
|
| 2 | tablespoons |
fish sauce
|
|
| 1 | cup |
mushrooms
sliced |
|
| 1 | each |
sweet red bell peppers
cut into strips |
|
| 14 | ounces |
corn kernels, canned
|
|
| ⅓ | cup |
basil
fresh, chopped |
*
|
| 1 | teaspoon |
sugar
granulated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2E+1 | ml |
red curry paste
or 1 1/2 ts curry powder |
*
|
| 453.6 | g |
pork loin
lean, cut into thin slices |
*
|
| 237 | ml |
green beans
cut into 1 1/2 inch lengths |
|
| 1 | each |
onions
cut in wedges |
|
| 3E+1 | ml |
fish sauce
|
|
| 237 | ml |
mushrooms
sliced |
|
| 1 | each |
sweet red bell peppers
cut into strips |
|
| 404.6 | ml/g |
corn kernels, canned
|
|
| 79 | ml |
basil
fresh, chopped |
*
|
| 5 | ml |
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.
