Curried Pork Stir-Fry With Wild Rice

• 2 cups basmati rice
• 1/2 cup wild rice
• 1 3/4 lbs pork tenderloin, thinly sliced
• 2 tsp vegetable oil
• 2 cloves garlic, crushed
• 1 piece (1/4 inch) fresh ginger, grated
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 lb brussels sprouts, halved
• 10 oz patty-pan squash, quartered
• 1 medium leek, thinly sliced
• 1/4 cup lemon juice
• 3/4 cup low fat yogurt, plus additional 1/2 cup, to serve
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped fresh cilantro

1. Cook rices, in separate medium saucepans of boiling water, until just tender (wild rice will take longer to cook than basmati); drain. Combine rices in large bowl; cover to keep warm.
2. Meanwhile, heat wok on high heat. Stir-fry pork, in batches, until browned all over. Remove from pan.
3. Heat oil in wok on high heat. Stir-fry garlic, ginger and spices until fragrant. Add sprouts, squash, leek, lemon juice and 1/4 cup water; stir-fry until vegetables are just tender.
4. Return pork to wok with 3/4 cup yogurt and herbs; stir-fry until combined.
5. Serve pork stir-fry with rice. Top with 1/2 cup yogurt.

basmati rice, wild rice, pork tenderloin, vegetable oil, garlic, fresh ginger, ground coriander, ground cumin, ground turmeric, garam masala, brussels sprouts, lemon juice, yogurt, fresh mint, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35542 (may not work)