| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
American |
Main course, Pork*, One-dish me, Quick dishe |
4 |
Servings |
INGREDIENTS
| 400 |
g |
Boneless pork loin; partly frozen, sliced into thin strips |
| 1 |
|
Clove garlic; minced |
| 1 |
sm |
Courgette, halved and thinly sliced; about 200g |
| 1 |
sm |
Aubergine, halved and thinly sliced |
| 1 |
|
Onion, sliced in rings |
|
|
S&P; to taste |
| 1 |
ts |
Paprika |
| 1 1/2 |
tb |
Vegetable oil |
| 1/8 |
l |
Yogurt |
INSTRUCTIONS
For US-Americans: courgette=zucchini, augergine=eggplant.
Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large
frying pan. Add the meat and garlic; stir-fry till the meat is brown.
Remove meat from the pan; set aside and keep warm.
In the same pan, stir-fry the onion for about 2 minutes. Add the courgette
and the aubergine and stir-fry over high flame about 4 minutes, until
brown. Return the meat to the pan. Stir in the yogurt; heat till warmed
through, without boiling.
Serve over brown rice.
Yield: 4 servings 205 cal per serving
Recipe By : Tip (?)
Posted to EAT-L Digest 11 November 96
Date: Tue, 12 Nov 1996 09:02:44 +0100
From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
A Message from our Provider:
“Jesus: He’s coming. Justice: It’s coming”