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| Description: | Did you know that 1/2 cup of canned peaches gives you more than 10 percent of the vitamin A you need for the day? Because the base of the chutney in this main dish is canned peaches, making this delicious sauce – which provides fiber and important nutrients – takes minimal effort. This recipe lets you create a fragrant, sweet and slightly spicy fruit chutney right in the skillet used to sauté meat. Serve this dish over rice, noodles or couscous. | |
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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2 tablespoons vegetable oil 1 pound boneless pork loin, trimmed of fat, and cut into 1/2-inch thick strips 2 teaspoons curry powder 1/3 cup raisins 1/4 teaspoon teaspoon crushed red pepper 3/4 cup canned, reduced-sodium chicken broth 1 can (15 1/4 ounces) sliced peaches, in juice or light syrup, drained 1 tablespoon white wine vinegar 1/2 cup sliced green onions |
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| Directions: | ||
| Heat the oil in large skillet over high heat. Add the pork and stir-fry until no pink remains. Add the curry powder and stir-fry for 30 seconds to a minute. Mix in the raisins, red pepper and broth; heat to simmering. Mix in the peaches and vinegar. Simmer for 2 minutes. Add the green onions; season with salt, to taste. |
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| Notes: | ||
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