Ingredients

2 tbsp (25 mL) Indian curry paste (mild or Madras) 1/4 cup (50 mL) chicken broth 8 oz (250 g) lean Ontario Pork or Chicken, cut into thin strips 2 tsp (10 mL) vegetable oil 1 Ontario Onion, cut into think wedges 1 Ontario Carrot, cut into thin diagonal slices 1 tbsp (15 mL) minced fresh gingerroot 2 cloves Ontario Garlic, minced 2 cups (500 mL) each of small Ontario Cauliflower and Broccoli florets 1 small Ontario Sweet Red Pepper, thinly sliced 1/4 cup (50 mL) frsh coriander leaves Salt and pepper

Description

In Medium Bowl, Stir Curry Paste With 2 Tbsp (25 ML) Of The Chicken Broth. Add Pork And Stir Well To Combine. Set Aside. In Large Skillet, Heat Oil Over Medium Heat; Stir-fry Onion And Carrot Until Just Softened, About 3 Minutes. Add Ginger And Garlic;

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