PORK CURRY
This is a revised recipe from a cooking class I took many years ago. It's super tasty and sadly enough, never any leftovers. I sometimes make it with chicken instead of the pork.
Provided by Peeps
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut meat into 1/2 inch pieces.
- Put in large bowl.
- Add beaten egg white to cornstach and stir into meat until well coated.
- Refrigerate while preparing vegetables.
- All vegetables should be cut the same size as meat for even cooking.
- Heat oil in small sauce pan.
- Stir in curry and crushed red peppers.
- Cook and stir 1 minute and add tomato paste.
- Remove from heat and reserve.
- Heat 1 tablespoon oil in wok.
- Add pork and stir fry on high heat for about 4 or 5 minutes.
- Remove to bowl.
- Heat 1 Tablespoon oil in wok and stir fry smashed garlic.
- Add peppers, stir fry one minute.
- Remove vegetables from wok.
- Add remainung Tablespoon of oil to wok and stir in curry mixture.
- Add sherry or wine,sugar, salt and soy sauce.
- Return to meat and vegetables and stir fry til thoroughly hot.
- Serve over white or brown rice.
Nutrition Facts : Calories 581.9, Fat 38, SaturatedFat 10.1, Cholesterol 102.1, Sodium 582.2, Carbohydrate 16.5, Fiber 3.2, Sugar 6.3, Protein 37.1
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