Stir-fried curried pork #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean pork |
| 1 | Green pepper | |
| 1 | Onion | |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt (up to) |
| 3 | tablespoons | Curry powder |
| ½ | cup | Stock |
| ½ | teaspoon | Lemon juice |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
1. Cut pork and green pepper in strips. Slice onion thin.
2. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness (about 2 minutes).
3. Add pepper and onion; stir-fry to soften (about 2 minutes).
4. Add curry powder; stir-fry 2 to 3 minutes more over low heat.
5. Stir in stock and lemon juice and heat quickly; then cook 5 minutes over medium heat, stirring frequently.
6. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .