Induction Wok recipes

Thai Pork stir fry with Basil

Enough to feed 6

Ingredients:

1 pound boneless pork tenderloin, cut acrosse the fibres into ¼" strips

½ teaspoon crushed or  garlic

1 tablespoon light soy sauce

2 tablespoons canola oil

½ kilo fresh broccoli florets

1 medium red pepper, cut into ¼" strips

1 to 2 tablespoons Thai green curry paste

1-1/4 cups chicken stock

2 tablespoons chopped Basil, preferably Italian or Thai

2 tablespoons finely chopped roasted peanuts

3 cups fresh bean sprouts

Preparation:

1. Mix the pork, garlic and soy sauce in a small bowl and put to one side

2. Heat the oil in the Induction wok with the Induction Hob set at maximum heat for 30 seconds. Add the broccoli; stir-fry for 2-3  minutes or until broccoli begins to brown but is not cooked through, toss the broccoli regularly. If the oil overheats (begins to smoke) turn down the Induction Hob power.

3. Put the Induction Hob on full power and add the red pepper; pork mixture and curry paste to the Induction Wok and stir-fry for 2 - 3 minutes.

4. Add the chicken stock to the Induction Wok and stir fry for 2 to 3 minutes more, ensuring the pork is cooked through.

5.  Remove the Wok from the Induction Hob and stir in the chopped basil.

5. Serve with a side dish of1/2 cup bean sprouts and sprinkle with the teaspoon chopped peanuts.

Nutritional Information

For a serving of 1 cup of stir fry and ½ cup of bean sprouts

Sodium        325g

Protein         20g

Carbohydrate    10g

Saturated Fat    1g

Total fat              9g

Calories from fat      37%

Cholesterol        45g

Calories             200