Stir-Fried Curried Pork

• 1 tbsp curry paste (see below)
• 1 lb ground pork
• 1 tbsp vegetable or peanut oil
• 1 medium red onion, finely chopped
• 2 tsp cornstarch
• 2 cups shredded Chinese cabbage
• 1 cup bean sprouts, rinsed
• 1 head baby Romaine lettuce, shredded
• 1/3 cup small basil leaves
• 1 tbsp sesame seeds, toasted
• None None FOR THE CURRY PASTE
• 2 tsp ground turmeric
• 1 tsp mild curry powder
• 1 tsp ground coriander
• 2 tbsp chili bean paste
• 2 tbsp rice wine

1. Prepare curry paste (see below). Mix ground pork and 1 tbsp of the curry paste in a medium bowl.
2. Heat a wok or large skillet on high heat. Add oil; swirl to coat surface. Add onion; stir-fry for 2 mins. Add ground pork mixture; stir-fry, breaking up lumps, for 5 mins or until browned and cooked through.
3. Mix cornstarch and 1 cup water. Stir into wok; stir-fry for 3-4 mins or until mixture boils and thickens. Add cabbage; stir-fry for 3 mins or until cabbage wilts. Remove wok from heat. Add sprouts; toss to combine.
4. Divide lettuce onto serving plates; top with pork mixture. Serve sprinkled with basil and sesame seeds.
5. For the curry paste, combine all ingredients in a small bowl. Store leftover curry paste, covered, in refrigerator.

curry, ground pork, vegetable, red onion, cornstarch, shredded chinese cabbage, bean sprouts, basil, sesame seeds, curry, ground turmeric, curry powder, ground coriander, chili bean paste, rice wine

Taken from recipes-plus.com/api/v2.0/recipes/24255 (may not work)