Stir-Fried Curried Pork - cooking recipe

Ingredients

1 tbsp curry paste (see below)
1 lb ground pork
1 tbsp vegetable or peanut oil
1 medium red onion, finely chopped
2 tsp cornstarch
2 cups shredded Chinese cabbage
1 cup bean sprouts, rinsed
1 head baby Romaine lettuce, shredded
1/3 cup small basil leaves
1 tbsp sesame seeds, toasted
None None FOR THE CURRY PASTE
2 tsp ground turmeric
1 tsp mild curry powder
1 tsp ground coriander
2 tbsp chili bean paste
2 tbsp rice wine

Preparation

Prepare curry paste (see below). Mix ground pork and 1 tbsp of the curry paste in a medium bowl.
Heat a wok or large skillet on high heat. Add oil; swirl to coat surface. Add onion; stir-fry for 2 mins. Add ground pork mixture; stir-fry, breaking up lumps, for 5 mins or until browned and cooked through.
Mix cornstarch and 1 cup water. Stir into wok; stir-fry for 3-4 mins or until mixture boils and thickens. Add cabbage; stir-fry for 3 mins or until cabbage wilts. Remove wok from heat. Add sprouts; toss to combine.
Divide lettuce onto serving plates; top with pork mixture. Serve sprinkled with basil and sesame seeds.
For the curry paste, combine all ingredients in a small bowl. Store leftover curry paste, covered, in refrigerator.