Meat/Bangkok Curry
| A: | 1# rice noodles |
| B: | 1T canola oil |
| C: | 1C broccoli, cut into small florets |
| 1C carrot, matchstick cut | |
| D: | 1C mushroom, sliced |
| 1T canola oil | |
| E: | 1# pork, sliced into thin strips |
| 12oz lite coconut milk | |
| 1T Thai red curry paste | |
| F: | 1/2C green onions, chopped |
| 1/2C red pepper, matchstick cut | |
| 1T candied ginger | |
| 1/2C sweet chili sauce | |
| 1T soy sauce | |
| 1t sugar | |
| 1t rice vinegar | |
| G: | 1t black sesame seed |
| 1. | Boil (A) gently until soft, about 10 minutes. Drain and cool with cold water, then toss with (B). |
| 2. | Blanch (C) in boiling water for 60 seconds, cool with cold water and reserve. |
| 3. | Saute (D) until golden, add (E) and simmer 45 minutes until pork is tender. |
| 4. | Add (C), then (F), then (A); toss to coat. Place on platter or bowls and top with (G). Serve. |
Servings: 4