Coconut-Pork Stir-Fry

• 1 cup lite coconut milk
• 1/4 cup Kraft Sweet Onion Vinaigrette Dressing
• 1-1/2 tsp. nam pla (fish sauce)
• 2 Tbsp. oil
• 1 piece lemon grass (4 inch), bruised, cut into 1-inch lengths
• 2 cloves garlic, minced
• 1 lb. (450 g) pork tenderloin, cut into 1-inch pieces Safeway 1 lb For $3.99 thru 02/09
• 1-1/2 cups fresh mushrooms, quartered
• 1 cup coarsely chopped fresh pineapple
• 1/2 cup coarsely chopped red peppers
• 2 jalapeno peppers, seeded, quartered
• 5 large fresh basil leaves, torn (about 1/3 cup)

1. Mix coconut milk, dressing and nam pla until blended.
2. Heat oil in wok on high heat.
3. Add lemon grass and garlic; stir-fry 30 sec.
4. Add meat; stir-fry 2 min.
5. Add mushrooms, pineapple and peppers; stir-fry 3 to 4 min.
6. or until meat is done.
7. Add milk mixture; stir.
8. Bring to boil, stirring frequently.
9. Remove from heat.
10. Stir in basil.

lite coconut milk, fish sauce, oil, lemon grass, garlic, pork tenderloin, fresh mushrooms, fresh pineapple, red peppers, peppers, fresh basil

Taken from www.kraftrecipes.com/recipes/coconut-pork-stir-fry-138683.aspx (may not work)