Iron-rich: pork and vegetable curry with fresh basil

1 tb Vegetable oil
      4 ts Red curry paste, or
           -1 1/2 ts curry powder
      1 lb Lean boneless pork, cut
           -into thin slices
      1 c  Green beans, cut into
           -1-1/2-inch lengths
      1    Onion, cut in wedges
      2 tb Fish sauce
      1 c  Mushrooms, thickly sliced
      1    Sweet red pepper, cut
           -into strips
     14 oz Canned corn niblets
    1/3 c  Fresh basil, chopped
      1 ts Granulated sugar
 
  In wok, or large nonstick skillet, heat oil over high heat; cook curry
  paste for 1 minute. Add pork; stir-fry for 3 minutes.
  
  Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add
  mushrooms, red pepper and corn; stir-fry for about 2 minutes or until
  vegetables are tender. Add basil and sugar; stir-fry for 1 minute.
  Serve over steaming mounds of rice.
  
  Per serving: about 310 calories, 28 g Protein, 11 g fat, 26 g carbohydrate
  
  Source: Canadian Living magazine Apr 95
  Presented in article by Ann Lindsay:
  "Health & Well-Fare: Thai into the Trend"
  
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