Ingredients:
2/3 cup vegetable oil
4 cups 1/2" diced sweet potato
2 lb 1" cubed pork loin
1 1/2 cup 1/4" diced red onion
2 large garlic cloves, minced
2 cup 1/2" diced carrot
1 cup julienne cut red bell pepper
1/4 cup lemon juice
6 tbsp. Vietnamese Sweet Lemon Curry Powder, divided
1-15 oz. can whole baby corn cobs, drained & cut in 1 inch pieces
1-8 oz. can of sliced bamboo shoots, drained
2 tbsp. coconut milk powder or 1/4 cup coconut milk
2 cups vegetable stock
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, all sides. Remove with slotted spoon and set aside. Working in the same oil, flash fry the pork 1-2 minutes, all sides. 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.
Yields: 4-6 servings
Thanks to: Mike Johnston, Savory Spice Shop Founder
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