Recipe - Iron-Rich: Pork And Vegetable Curry With Fres

1 tablespoon Vegetable oil
4 teaspoon Red curry paste, or
1 One half teaspoon curry powder
1 pound Lean boneless pork, cut
into thin slices
1 cup Green beans, cut into
11/2inch lengths
1 Onion, cut in wedges
2 tablespoon Fish sauce
1 cup Mushrooms, thickly cut or sliced up
1 Sweet red pepper, cut
into strips
14 ounce Canned corn niblets
1/3 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; stirfry for 3 minutes.

Add green beans, onion and fish sauce; stirfry for 5 minutes. Add
mushrooms, red pepper and corn; stirfry for about 2 minutes or until
vegetables are tender. Add basil and sugar; stirfry 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 & WellFare: Thai into the Trend"

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini