Categories: Pork, Main dish, East/orient 
      Yield: 4 servings 
  
      1 tb Vegetable oil 
      4 ts Red curry paste, or 
           -1 1/2 ts curry powder 
      1 lb Lean boneless pork, cut 
           -into thin slices 
      1 c  Green beans, cut into 
           -1-1/2-inch lengths 
      1    Onion, cut in wedges 
      2 tb Fish sauce 
      1 c  Mushrooms, thickly sliced 
      1    Sweet red pepper, cut 
           -into strips 
     14 oz Canned corn niblets 
    1/3 c  Fresh basil, chopped 
      1 ts Granulated sugar 
  
  In wok, or large nonstick skillet, heat oil over high heat; cook curry 
  paste for 1 minute. Add pork; stir-fry for 3 minutes. 
   
  Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add 
  mushrooms, red pepper and corn; stir-fry for about 2 minutes or until 
  vegetables are tender. Add basil and sugar; stir-fry for 1 minute. 
  Serve over steaming mounds of rice. 
   
  Per serving: about 310 calories, 28 g Protein, 11 g fat, 26 g carbohydrate 
   
  Source: Canadian Living magazine Apr 95 
  Presented in article by Ann Lindsay: 
  "Health & Well-Fare: Thai into the Trend" 
   
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