Curried Pork Stir-Fry With Wild Rice - cooking recipe

Ingredients

2 cups basmati rice
1/2 cup wild rice
1 3/4 lbs pork tenderloin, thinly sliced
2 tsp vegetable oil
2 cloves garlic, crushed
1 piece (1/4 inch) fresh ginger, grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 tsp garam masala
1 lb brussels sprouts, halved
10 oz patty-pan squash, quartered
1 medium leek, thinly sliced
1/4 cup lemon juice
3/4 cup low fat yogurt, plus additional 1/2 cup, to serve
1 tbsp finely chopped fresh mint
1 tbsp finely chopped fresh cilantro

Preparation

Cook rices, in separate medium saucepans of boiling water, until just tender (wild rice will take longer to cook than basmati); drain. Combine rices in large bowl; cover to keep warm.
Meanwhile, heat wok on high heat. Stir-fry pork, in batches, until browned all over. Remove from pan.
Heat oil in wok on high heat. Stir-fry garlic, ginger and spices until fragrant. Add sprouts, squash, leek, lemon juice and 1/4 cup water; stir-fry until vegetables are just tender.
Return pork to wok with 3/4 cup yogurt and herbs; stir-fry until combined.
Serve pork stir-fry with rice. Top with 1/2 cup yogurt.