Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
4 teaspoons | Red curry paste, or 1 1/2 ts curry powder |
1 pounds | Lean boneless pork, cut into thin slices |
1 cup | Green beans, cut into 1-1/2-inch lengths |
1 \N | Onion, cut in wedges |
2 tablespoons | Fish sauce |
1 cup | Mushrooms, thickly sliced |
1 \N | Sweet red pepper, cut into strips |
14 ounces | Canned corn niblets |
⅓ cup | Fresh basil, chopped |
1 teaspoon | Granulated sugar |
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@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini