Quote:
Curried Vegetables and Pork with Rice Noodles
From Cooking Light
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 (I just used SF Maple syrup)
1 (14-ounce) can light coconut milk
2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles) (I used whole wheat udon noodles...I'd think any kind of noodle would work...)
1/4 cup chopped fresh basil
4 lime wedges
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.
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.
Yield: 5 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)
NUTRITION PER SERVING
CALORIES 347(27% from fat); FAT 10.4g (sat 5.1g,mono 2.9g,poly 1.6g); PROTEIN 22.3g; CHOLESTEROL 59mg; CALCIUM 52mg; SODIUM 390mg; FIBER 3.8g; IRON 3.3mg; CARBOHYDRATE 39.8g
Cooking Light, MAY 2001
Curried Vegetables and Pork with Rice Noodles
From Cooking Light
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 (I just used SF Maple syrup)
1 (14-ounce) can light coconut milk
2 1/2 cups hot cooked rice sticks or vermicelli (about 5 ounces uncooked rice-flour noodles) (I used whole wheat udon noodles...I'd think any kind of noodle would work...)
1/4 cup chopped fresh basil
4 lime wedges
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.
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.
Yield: 5 servings (serving size: 1 cup pork mixture and 1/2 cup noodles)
NUTRITION PER SERVING
CALORIES 347(27% from fat); FAT 10.4g (sat 5.1g,mono 2.9g,poly 1.6g); PROTEIN 22.3g; CHOLESTEROL 59mg; CALCIUM 52mg; SODIUM 390mg; FIBER 3.8g; IRON 3.3mg; CARBOHYDRATE 39.8g
Cooking Light, MAY 2001