Ingrédients

2 tbsp.	olive oil	30 ml
1 lb.	Québec Pork strips	450 g
2	cloves of garlic, chopped
1 1/2 tbsp.	fresh ginger chopped	22 ml
1/2 lb.	large raw shrimp, shelled	225 g
1	onion, minced
1	red pepper, cut into strips
1	bunch fresh asparagus, cut into 2.5 cm (1”) pieces
2/3 cup	mango juice	160 ml
1 cup	light coconut milk	250 ml
2-3 tsp.	red curry	10-15 ml
1/2 cup	fresh mango, diced	125 ml
1 tbsp.	fresh mint, chopped	15 ml
3 tbsp.	fresh coriander, chopped	45 ml
	salt

Méthode

Heat oil in a wok or large pan over high heat, and sauté pork with garlic and ginger.

Add shrimp and cook 2 to 3 more minutes. Remove from pan and set aside.

Place wok back on burner, add a bit of oil and sauté vegetables. Set aside with the pork.

Deglaze pan with mango juice and add coconut milk, red curry and salt to taste. Simmer for 5 minutes.

Add pork, shrimp, vegetables and mango to the sauce, and reheat.

Suggestion d'accompagnements

Serve immediately over rice noodles and sprinkle with fresh herbs.

4 Servings