| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Seafood | Canadian | East/orient, Main dish, Pork | 4 | Servings |
INGREDIENTS
| 1 | T | Vegetable oil |
| 4 | t | Red curry paste, or |
| 1 1/2 ts curry powder | ||
| 1 | lb | Lean boneless pork, cut |
| into thin slices | ||
| 1 | c | Green beans, cut into |
| 1-1/2-inch lengths | ||
| 1 | Onion, cut in wedges | |
| 2 | T | Fish sauce |
| 1 | c | Mushrooms, thickly sliced |
| 1 | Sweet red pepper, cut | |
| into strips | ||
| 14 | oz | Canned corn niblets |
| 1/3 | c | Fresh basil, chopped |
| 1 | t | Granulated sugar |
INSTRUCTIONS
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@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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