Curried Pork And Veggies
Ingredients of Curried Pork And Veggies
Water 8 cups 2 L Salt 1 tsp. 5 mL Angel hair pasta , broken in half 6 oz. 170 g Julienned carrot 1 cup 250 mL Cooking oil 2 tsp. 10 mL Lean ground pork 1 lb 454 g Garlic cloves minced 2 2 Curry powder 2 tsp 10 mL Ground ginger 2 tsp. 10 mL Dried crushed chilies 1/2 tsp. 2 mL Sliced fresh white mushrooms 2 cups 500 mL Thinly sliced green pepper 1/4 cup 60 mL Thinly sliced red pepper 1/4 cup 60 mL Can of condensed chicken broth 10 oz. 284 mL Soy sauce 2 tbsp. 30 mL Brown sugar , packed 1 tsp. 5 mL Fresh bean sprouts 2 cups 500 mL Sliced green onion 3/4 cup 175 mLHow to Curried Pork And Veggies
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 2 minutes, stirring occasionally. Add carrot. Cook, uncovered, for 3 minutes, striring occasionally , until pasta is tender but frim. Drain. Return to same pot. Cover to keep warm.
Heat cooking oil in large frying pan on medium. Add next 5 ingredients. Scramble-fry for 8 to 10 minutes until browned.
Add next 3 ingredients. Cook and stir for about 3 minutes until peppers are softened.
Stir next 4 ingredients in small bowl until smooth. Add to pork mixture. Heat and stir for 3 to 5 minutes until boilling and thickened.
Add bean sprouts, green onion and pasta mixture. Stir until heated through. Makes about 8 cups (2 L).
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