Thai Red Pork and Pumpkin Curry Recipes

by Shirley M. Duran


Preparation time: 10 minutes
Total cooking time: 10 minutes
Serves: 4

Ingredients for thai red pork:

1.6 kg (3 1/4lb) Chinese broccoli, cut into short lengths
1 tablespoon peanut oil
2.5cm (1 inch) piece fresh ginger, julienned
2 cloves garlic, crushed
500 g (1lb) Chinese barbecue pork, thinly sliced
1/4 cup (60ml/2 fl oz.) chicken or vegetable stock
1/4 cup (60ml/2 fl oz.) oyster sauce
1 tablespoon kecap manis

Directions for thai red pork:

1. If you want to try this recipe, keep in mind these guidelines. Forst place the broccoli in a steamer over a wok of simmering water and cook for about 5 minutes, or until just tender and still crisp.

2. Then drain the wok, dry thoroughly and heat until it becomes hot. Then add the oil and swirl to coat. Then add the ginger and the garlic and stir-fry for about 30 seconds or so. Then add the broccoli and the pork and toss to coat.

3. After that, mix together the stock, the kecap manis and the oyster sauce and add to the wok. Toss thoroughly until it becomes heated through and then it should be served immediately.

Nutritional Value for thai red pork:

Protein 30 g;
Fat 7 g;
Carbohydrate 4.5 g;
Dietary Fibre 2 g;
Cholesterol 60mg;
Energy 886kJ (212cal)

Hints for thai red pork:

1. Peel the piece of fresh ginger and then cut it into julienne strips, like thin matchsticks,
2. Put the broccoli in a steamer over a wok of simmering water and cook until tender.
3. Stir-fry the ginger and garlic, then add the broccoli and pork to the wok,