Curry Stir fry

Curry Stir fry

Frederic Cyr for Quebec Outfitters Camp 4 - 2015 – week 2, episode 41

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  • Rate:
  • Degree of difficulty: Easy
  • Cook : 45 minutes

  • Ingredients

    • Chinese egg noodles - dry
    • 60 g diced pork loin or pork chop
    • 1 full teaspoon (5 ml) curry powder
    • 5 g finely chopped fresh ginger
    • 1 garlic clove cut in 4
    • 10 g diced onion
    • 5 g diced carrot
    • 5 g broccoli cut in pieces
    • 5 g cauliflower cut in pieces
    • 1/2 teaspoon (2.5 ml) commercial packaged béchamel sauce
    • 1/3 cup (80 ml) chicken stock
    • 1/3 cup (80 ml) coconut milk
    • Fresh coriander to taste
    • 1/2 teaspoon (2.5 ml) Sambai Oelek (hot pepper paste)

    Preparation

    • Place the ingredients alternately in a Mason style glass jar of 500 ml capacity.
    • For the noodles, break them and push them in. Add the chicken stock and coconut milk up to the rim in equal parts.
    • Place lid and close.Place in a big pot of boiling water covering the jar up to the rim and let cook for 45 minutes.
    • After the cooking time, take the pot out using tongs and let cool.

    *The measurements and quantities are approximate as the goal is to fill the pot. Replace the pork by chicken, partridge, salmon, pike, etc. It is to your liking.

    Enjoy!

    Fred Cyr

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