In My World

Quantity : 2 servings Preparation : 10 min Cooking : 25 min 430 calories/serving Ingredients 1 tbsp butter, unsalted 14 g 2 tbsp canola oil 30 mL 200 g pork strips 1/2 onions, finely chopped 100 g 1 zucchini, cut into thin rounds 130 g 1/2 green peppers, cut into thin strips 80 g 2 tsp curry powder 6 g 1 cup soybean sprouts 70 g 1 clove garlic, crushed 1/4 cup unsweetened coconut milk 65 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start Put the serving dish in the oven at the lowest setting to keep the pork strips warm while you cook the vegetables. Method Heat the butter in a skillet or wok over medium heat. Sauté the pork strips a couple minutes. Turn them, add salt and pepper, and cook an additional couple minutes. Remove the pork from the skillet, place in a dish and keep warm in the oven. Add half of the oil to the skillet over medium heat and sauté the finely chopped onion. Coarsely slice the zucchini into rounds and the peppers into narrow ...

Quantity : 4 servings Preparation : 10 min   Cooking : 30 min 250 calories/serving Ingredients 2 tbsp olive oil 30 mL 2 cloves garlic, pressed 1 onions, finely chopped 200 g 1 1/2 cup green/snap beans 150 g 2 zucchini, cut into 1,5 cm dices 260 g 1 aubergines / eggplants, small size, cut into 1,5 cm dices 180 g 1 yellow or red sweet peppers, cut into 1,5 cm squares 200 g 1 cup canned tomatoes (diced) 260 g 3 cups red beans (canned), rinsed and drained 750 mL salt  [optional] ground pepper to taste  [optional] 1 pinch cayenne pepper  [optional] 0.4 g Method Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn. Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then ad...