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Pork and Vegetable Curry With Fresh Basil

1 tb Vegetable oil
4 ts Red curry paste, or 1 1/2 ts curry powder
1 lb Lean boneless pork, cut into thin slices
1 c Green beans, cut into 1-1/2-inch lengths
1 Onion, cut in wedges
2 tb Fish sauce
1 c Mushrooms, thickly sliced
1 Sweet red pepper, cut into strips
14 oz Canned corn niblets
1/3 c Fresh basil, chopped
1 ts Granulated sugar

In wok, or large nonstick skillet, heat oil over high heat; cook curry paste for 1 minute. Add pork; stir-fry for 3 minutes.

Add green beans, onion and fish sauce; stir-fry for 5 minutes. Add mushrooms, red pepper and corn; stir-fry for about 2 minutes or until vegetables are tender. Add basil and sugar; stir-fry for 1 minute. Serve over steaming mounds of rice.

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