Thai Pork Stir-Fry
Thai food doesn't necessarily mean hot and spicy but it does mean flavourful and delicious! Serve this super-fast stir-fry over rice or noodles.
- Course Main Dishes
- Prep. Time 8 mins
- Cooking Time 10 - 15 mins
- Yields 4 servings
Preparation
What You Need
1 cup (250 mL) milk
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) packed brown sugar
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) grated lime zest (about 1)
1 tbsp (15 mL) butter
1 lb (500 g) boneless pork loin or leg, cut into thin strips
2 cloves garlic, minced
1 each, sweet red and green pepper, cut into thin strips
1/2 to 1 tsp (2 to 5 mL) Thai green curry paste
2 tbsp (30 mL) freshly squeezed lime juice
2 tbsp (30 mL) chopped fresh basil
Instructions
In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar, soy sauce and lime zest; set aside.
In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 min or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 min or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 min or until sauce is thickened. Stir in lime juice and basil.
Nutritional Info
Per serving
Energy : 273 calories
Proteins : 25 g
Carbohydrates : 16 g
Fat : 12 g
Fibre : 1 g
Sodium : 634 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient % DV*
Calcium : 10 % / 105 mg
Thiamine : 64 %
Vitamin C : 123 %
Niacin : 46 %
Vitamin B12 : 34 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
Latest Tips
Our tips
Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested.
For the Adventurous: Use Thai fish sauce instead of soy sauce, increase curry paste to 1-1/2 tsp (7 mL) and add 2 cups (500 mL) shredded napa cabbage with peppers.
Healthy Eating Tip: This the cold season and Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both ' so no need for supplements!
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