Pork strips and vegetables in a curry sauce.
An example of «China meets India» in a hurry... : a quick sautéing in a wok followed by Indian curry seasoning.
|1 tbsp||butter, unsalted||14 g|
|2 tbsp||canola oil||30 mL|
|200 g||pork strips|
|1/2||onions, finely chopped||100 g|
|1||zucchini, cut into thin rounds||130 g|
|1/2||green peppers, cut into thin strips||80 g|
|2 tsp||curry powder||6 g|
|1 cup||soybean sprouts||70 g|
|1 clove||garlic, crushed|
|1/4 cup||unsweetened coconut milk||65 mL|
|ground pepper to taste [optional]|
Before you start
Put the serving dish in the oven at the lowest setting to keep the pork strips warm while you cook the vegetables.
- Heat the butter in a skillet or wok over medium heat. Sauté the pork strips a couple minutes. Turn them, add salt and pepper, and cook an additional couple minutes. Remove the pork from the skillet, place in a dish and keep warm in the oven.
- Add half of the oil to the skillet over medium heat and sauté the finely chopped onion. Coarsely slice the zucchini into rounds and the peppers into narrow strips, of about 7 mm. Add them to the skillet and sauté 7-8 min with occasional stirring. Add 1 teaspoon of curry powder and cook 1 min with constant stirring. Add the soybean sprouts and salt, then cook 3-4 min. Add the contents of the skillet to the pork strips and keep warm in the oven.
- Add the remaining oil into the skillet over medium heat and sauté the crushed garlic 1 min with stirring. Add the remaining curry powder and cook 1 min with constant stirring. Pour in the coconut milk, stir and cook over very low heat 4-5 min. Put the pork and vegetables back into the skillet, then mix well with the coconut-curry sauce. Heat a couple of minutes then serve.
Serve this dish over a bed of basmati rice.
Nutrition Facts Table
per 1 Serving (290g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Fibre, Omega-3, Omega-6, Vitamin D
- Good source of :
- Copper, Iron, Pantothenic Acid, Vitamin A, Vitamin B2
- Excellent source of :
- Folacin, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||2 ½|