| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Seafood |
Canadian |
Pork, Main dish, East/orient |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 4 |
ts |
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 |
tb |
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 |
ts |
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"
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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