In a Work

Bombay Pork with Basmati Rice

2 teaspoons canola oil

4 (¼-pound) boneless pork loin chops, trimmed and cut into ½-inch cubes

½ teaspoon salt

2 sweet onions, thinly sliced

1 small sweet potato, grated

1½ tablespoons yellow mustard seeds

1½ tablespoons curry powder

3 yellow or red tomatoes, diced

¼ cup chopped fresh cilantro

2 cups hot cooked brown basmati rice

1  Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Sprinkle pork with ¼ teaspoon of salt; add to wok and stir-fry until browned and cooked through, about 4 minutes. Transfer to plate.

2  Add onions to wok and stir-fry 2 minutes. Add potato and stir-fry until crisp-tender, about 4 minutes. Add mustard seeds, curry, and remaining ¼ teaspoon salt; stir-fry 2 minutes. Return pork to skillet along with tomatoes and cilantro; stir-fry until heated through, about 2 minutes longer. Serve with rice.

PER SERVING (1 cup pork mixture and ½ cup rice): 380 Cal, 11 g Fat, 2 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 361 mg Sod, 45 g Carb, 12 g Sugar, 6 g Fib, 27 g Prot, 106 mg Calc.

FYI  Yellow mustard seeds are most often used for pickling, canning, and sausage making and are found in many supermarkets. Brown mustard seeds, on the other hand, are smaller, spicier, and used in Asian and African dishes.

Chapter Recipes  | Contents