| 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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