Thursday, 12 January 2012

Coconut Mango Stirfry!

Served on a bed of Soba noodles!  YUMMY

Coconut Mango Stirfry!

I just finished making a delicious stirfry, and to top it all off, it was pretty simple!

Here's what you need:

Organic pork loin (1 lb)
coconut oil (or a subtitute cooking oil)
Onion (1 cup chopped)
Curry paste (2 tsp)
Red Pepper (1-2 cups chopped)
Zucchini (1-2cups chopped)
Coconut Milk (1/2 cup)
Corn starch (1 tbsp)
Dried crushed Chilis (1/4 tsp)
Lime juice (1 tbsp)
Chili powder
Snow peas (2 1/2 Cups chopped) 
Pasta (any kind will do)
14 oz Can of Mango
1 Mango (make sure it's soft) & 1 Mango Juiced


Cook past according to directions.  Drain and toss with some olive oil.  Cover to keep warm.

Rub pork with chili powder.  Cook on medium high heat until browend.  Remove from heat.  Cover to keep warm.

Add some coconut oil to the pan, and on high heat stir-fry onion and curry paste for about 2 minutes.  Add zucchini, mango (not the juice), red pepper, lime juice, crushed chilies and paprika.  Cook for about 4 minutes, stirring occasionally.

REduce heat to medium.  Add cornstarch and coconut milk (mixed together).  Heat and stir until boiling and thickened.  Add mango syrup.  If more sauce is desired, add more coconut milk.  Stir.  Add pork.  Simmer for another 5 mintues. 

Add snow peas.  Cook for 2-3 minutes, stirring occasionally.

Serve over pasta!


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