Preparation info

  • Difficulty

    Medium

  • Portions:

    12

Appears in

Ingredients

U.S. Metric Ingredients
2 fl oz 60 mL Vegetable oil
2 lb 1 kg Boneless pork loin, cut into thin slices
1 lb 500 g Bok choy, cut into 1-in. (2.5-cm) pieces
10 oz 300 g Yellow summer squash, sliced
8 oz 250 g Green bell pepper, medium dice
6 oz 180 g Shiitake mushrooms, sliced
1 tbsp 15 mL Garlic, chopped
12 12 Scallions, sliced
18 fl oz 550 mL Thai Green Curry Sauce, hot

Method

Procedure

  1. Heat half the oil in a large sauté pan or wok.
  2. Over high heat, stir-fry the pork just until it loses its pink color. Cook it in several batches if necessary. Remove from pan.
  3. Add the rest of the oil to the pan.
  4. With the pan still over high heat, add the bok choy, squash, peppers, mushrooms, garlic, and scallions. Stir-fry for a few minutes, keeping the vegetables crisp.
  5. Return the pork to the pan and add the sauce. Simmer until the pork is cooked through.
  6. Serve immediately with steamed rice.

Per serving: Calories, 250; Protein, 18 g; Fat, 19 g (64% cal.); Cholesterol, 40 mg; Carbohydrates, 6 g; Fiber, 2 g; Sodium, 310 mg.

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