Ingredients:
2/3 cup vegetable oil
4 cups 1/2-inch diced sweet potato
2 cup 1/2-inch diced carrot
1 1/2 - 2 lb 1-inch cubed pork loin
1 cup julienne cut red bell pepper
1 1/2-2 cup 1/4-inch diced red onion
2 large garlic cloves, minced
1/4 cup lemon juice
2 cups vegetable stock
2 tbsp. coconut milk powder or 1/4 cup coconut milk
6 tbsp. Vietnamese Sweet Lemon Curry Powder
1-15 oz. can whole baby corn cobs, drained & cut in 1 inch pieces
1-8 oz. can of sliced bamboo shoots, drained
fresh cilantro
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Notes:
For a vegetarian/vegan version remove pork and use coconut milk, not the powder, as it contains trace amounts of a milk derivative.
Directions:
In a wok over high heat, heat vegetable oil 2-3 minutes. Add sweet potato, reduce heat to medium-high and fry 8-10 minutes until golden brown, turning to cook evenly. Remove with slotted spoon and set aside. Working in the same oil, flash fry the pork 1-2 minutes, turning to cook evenly. Remove with a slotted spoon and set aside. Pour out 2/3 of the oil. Add onions and sauté until translucent, 2-3 minutes, stirring. Add garlic, cook for 1 minute, stirring. Next, add the carrots, red bell peppers, lemon juice and 4 tbsp. of curry powder. Mix thoroughly and cook for 2-3 minutes, stirring occasionally. Meanwhile, whisk the coconut milk powder into the vegetable stock until dissolved, or stir in coconut milk until blended. Return sweet potatoes, pork, remaining curry powder and stock mixture to the wok. Mix together thoroughly, raise heat to high and bring to a boil. Reduce to a simmer, stir in corn cobs and bamboo shoots. Cover and cook for 20-25 minutes, stirring occasionally. Garnish with chopped cilantro.
Recipe Summary:
Servings: 6-8 servings
Total time: 1 1/2 hours
Thanks to: Mike Johnston, Savory Spice Shop Owner
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