Iron-rich: Pork & Vegetable Curry With Fres Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
4 tsp: Red curry paste, or 1 1/2 ts curry powder
1 lbs: Lean boneless pork, cut into thin slices
1 cup: Green beans, cut into 1-1/2-inch lengths
1: Onion, cut in wedges
2 tbsp: Fish sauce,
1 cup: Mushrooms, thickly sliced
1: Sweet red pepper, cut into strips
14 ounce: Canned corn niblets,
1/3 cup: Fresh basil, chopped
1 tsp: Granulated sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp