entrees

Pork & Vegetable Curry

This unique but delicious blend of flavours is courtesy of Chef Barbara Hom
10 min
PREP TIME
15 min
COOK TIME
520
CALORIES
10
INGREDIENTS

INGREDIENTS

  • 1 cup (250 mililiters) dried mushrooms
  • 1/2 cup (125 mililiters) thinly sliced Napa cabbage
  • 1/4 cup (50 mililiters) vegetable oil
  • 3 tablespoons (45 mililiters) Red Curry Paste
  • 2 pounds (1000 grams) pork spareribs, cut across the bone "Chinese style" (ask the butcher to do this)
  • 2 tablespoons (30 mililiters) Fish Sauce
  • 1 stalk fresh lemongrass, minced
  • 3 to 5 fresh red serrano chiles, seeded and cut into thin strips
  • 2 teaspoons (10 mililiters) sugar
  • 12 mint leaves, chopped

Preparation

  • 1 Soak the mushrooms in hot water 15 minutes or until softened. Drain well. Remove stems and cut mushroom caps into thin srips. Soak the cabbage in cold water 5 minutes. Drain well.
  • 2 Heat oil in large skillet or wok on medium-high heat. Add red curry paste; stir fry 3 minutes or until fragrant. Add pork, fish sauce and lemongrass; stir fry 5 minutes. Add mushrooms and cabbage; stir fry 3 minutes. Add chile strips and sugar; stir fry 1 minute. Garnish with mint leaves.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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