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| 1 Esslöffel | vegetable oil |
| 4 Teelöffel | Red curry paste, or 1 1/2 ts curry powder |
| 1 x ca. 450 g | Lean boneless pork, cut into thin slices |
| 1 Tasse | Green beans, cut into 1-1/2-inch lengths |
| 1 | Onion, cut in wedges |
| 2 Esslöffel | fish sauce |
| 1 Tasse | Mushrooms, thickly sliced |
| 1 | Sweet red pepper, cut into strips |
| 14 x ca. 30 g | Canned corn niblets |
| 1/3 Tasse | basil fresh, chopped |
| 1 Teelöffel | sugar granulated |
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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
Lindsay: "Health & Well-Fare: Thai into the Trend"
[-=Pam=-] PA_Meadows@msn. Com
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