1 tb Vegetable oil
4 ts Red curry paste, or
-1 1/2 ts curry powder 1 lb Lean boneless pork, cut
-into thin slices 1 c Green beans, cut into
-1-1/2-inch lengths 1 Onion, cut in wedges
2 tb Fish sauce
1 c Mushrooms, thickly sliced
1 Sweet red pepper, cut
-into strips 14 oz Canned corn niblets
1/3 c Fresh basil, chopped
1 ts 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@msn.com