Iron-Rich: Pork & Vegetable Curry With Fres Recipe

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Iron-Rich: Pork & Vegetable Curry With Fres Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
Anthony Burgess

 

 

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Iron-Rich: Pork & Vegetable Curry With Fres

 

Ingredients

1 tbsp vegetable oil
4 tsp red curry paste, or 1 1/2 ts curry, powder
1 lb lean boneless pork, cut into thin s, lices
1 cup green beans, cut into 1-1/2-inch le, ngths
1 onion, cut in wedges
2 tbsp fish sauce
1 cup mushrooms, thickly sliced
1 sweet red pepper, cut into strips
14 oz canned corn niblets
1/3 cup fresh basil, chopped
1 tsp granulated sugar



 

Preparation

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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Servings: 4

 

 

 

 


 

Iron-Rich: Pork & Vegetable Curry With Fres Recipe brought to you by Recipes 4U