- 12 ounces pork tenderloin cut into ½-inch pieces
- 2 tablespoons cooking oil
- 2 cups green beans, bias-sliced into 1½-inch pieces
- ½ red sweet pepper, cut into thin bite-size
- ½ green pepper, cut into thin bite-size
- ½ cup celery, cut into bite-size
- ½ pound sliced mushrooms
- ½ pound broccoli florets
- 2 green onions, bias-sliced into ¼-inch pieces
- 1 ounce can unsweetened lite coconut milk
- 4 teaspoons bottled curry paste
- 1 teaspoon sugar
- 2 tablespoons lime juice
INSTRUCTIONS:
- Pour 1 tablespoon of the oil into a large nonstick skillet. Preheat over medium-high heat. Add pork; cook and stir about 4 minutes or until no pink remains. Remove from skillet.
- Add the remaining 1 tablespoon oil to skillet. Add green beans; cook and stir for 3 minutes. Add sweet pepper, green pepper, celery, mushrooms, broccoli and green onions; cook and stir about 2 minutes more or until vegetables are crisp-tender. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Serve over rice.
- Makes 4 servings
Source: Citron Limette
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