How To make Iron Rich: Pork and Vegetable Curry with Fresh Basil
1 tb Vegetable oil
4 ts Red curry paste, or
-1 1/2 ts curry powder 1 lb Lean boneless pork, cut
-into thin slices 1 c Green beans, cut into
-1-1/2-inch lengths 1 Onion, cut in wedges
2 tb Fish sauce
1 c Mushrooms, thickly sliced
1 Sweet red pepper, cut
-into strips 14 oz Canned corn niblets
1/3 c Fresh basil, chopped
1 ts Granulated sugar
In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir-fry for 3 minutes. Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute. Serve over steaming mounds of rice. Per serving: about 310 calories, 28 g Protein, 11 g fat, 26 g carbohydrate Source: Canadian Living magazine Apr 95 Presented in article by Ann Lindsay: "Health & Well-Fare: Thai into the Trend" [-=PAM=-] PA_Meadows@msn.com
How To make Iron Rich: Pork and Vegetable Curry with Fresh Basil's Videos
How To Make Slow Roasted Pork Belly | Gordon Ramsay
Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends.
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Creamy Mushroom Sauce Recipe
Today I'm making my easy creamy garlic mushroom sauce. This cream of mushroom sauce recipe is one of my top mushroom recipes as it's very versatile and pairs beautifully with so many dishes. In this video I made creamy mushroom pasta but you can add it to almost anything you like. This sauce can also be made in a large batch and stored to use in different ways during the week!
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*INGREDIENTS*
1/2 lb / 200g mushrooms
6-7 (1 tbsp) garlic
1 medium white/yellow onion (1 small purple onion)
1 tbsp butter
1 cup chicken stock/vegetable
1/3 cup heavy cream
1/3 cup parmesan cheese
1 tbsp dried oregano
bunch of parsley
salt and pepper
• No stock?
You can use stock cubes dissolved in 1 cup of water. Or use plain water but the flavor will be slightly mellowed
• No oregano/parsley?
You can use Italian herb mix, basil or rosemary also pair well with mushrooms
• No heavy cream?
Substitute with evaporated milk/half and half/fresh cream. The duration of cooking and texture will need to be altered
• No parmesan cheese?
Any cheese that will melt smoothly without causing stringiness can be used. Alter the quantity as needed
Tips:
• Mushrooms need to be cooked until it's browned to release maximum flavor
• Be weary of salt if used store-bought stock. To be safe use low sodium stock or alter the measurements depending on your stock
• In case it ends up too salty, add sugar to balance the saltiness
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