Curried Vegetables and Pork with Rice Noodles |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
4 teaspoons roasted peanut oil, divided |
1 (1-pound) pork tenderloin, trimmed and cut into thin strips |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, minced |
2 cups coarsely chopped onion |
1 1/2 cups (2-inch) sliced asparagus |
1 cup (1/2-inch) pieces yellow bell pepper |
1 cup sugar snap peas, trimmed |
2 tablespoons red curry paste |
1 teaspoon brown sugar |
1 (14-ounce) can light coconut milk |
2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles) |
1/4 cup chopped fresh basil |
4 lime wedges |
Directions:
1. Heat 2 teaspoons peanut oil in a large nonstick skillet over medium-high heat. Add the pork, and stir-fry for 3 minutes. Remove pork from pan, and keep warm. Add 2 teaspoons peanut oil, ginger, and garlic, and stir-fry for 1 minute. Add the onion, asparagus, bell pepper, and peas, and stir-fry for 5 minutes. Remove from pan, and keep warm.
2. Add curry paste, sugar, and coconut milk to pan, and stir well. Bring the curry paste mixture to a boil; reduce heat, and simmer for 10 minutes. Add the pork, asparagus mixture, and rice noodles to pan, and cook for 1 minute or until mixture is thoroughly heated. Sprinkle with basil; garnish with lime wedges.
|
|