Vegetable curry with pork

Name: Vegetable curry with pork
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 500 g White cabbage; 250 g green beans (fresh or frozen); 250 g Mushrooms; 1 Shallot or small onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Pork escalope; 2-4 Tbsp Oil; 1-2 TABLESPOONS red curry paste; 3 TABLESPOONS Fish or soy sauce; 1 red chilli pepper and possibly 3-4 stems of mint for garnishing

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

500 g White cabbage
250 g green beans (fresh or frozen)
250 g Mushrooms
1 Shallot or small onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Pork escalope
2-4 Tbsp Oil
1-2 TABLESPOONS red curry paste
3 TABLESPOONS Fish or soy sauce
1 red chilli pepper and possibly 3-4 stems of mint for garnishing

Directions

1
Clean and wash cabbage, beans and mushrooms. Cut cabbage into fine strips, cut beans in half. Halve or quarter mushrooms. Peel shallot and ginger, dice finely
2
Steam the beans in little boiling salted water for about 10 minutes. Then drain well
3
Dab meat dry and cut into strips. Sauté in 1-2 tbsp. hot oil in the wok or in a large pan in portions. Season with salt and pepper and remove
4
Heat 1-2 tablespoons of oil in a wok. Sauté the mushrooms and cabbage in the wok while turning. Fry shallot and ginger briefly. Sweat curry paste with. Stir in about 1/8 l water and fish sauce, simmer for 3-4 minutes. Fold in beans and meat and heat up
5
Carve the chillies lengthwise, remove seeds, wash and cut into fine strips. Wash the mint and remove the leaves. Arrange everything, garnish with mint and chilli strips. Rice tastes good with it