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Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Thai Basil Pork Stir-Fry
Yield: Makes 6 servings
Ingredients:
1
pound boneless pork tenderloin, sliced across the grain into 1/4-inch slices
1/2
teaspoon crushed or minced garlic
1
tablespoon light soy sauce
2
tablespoons canola oil
1
pound bag ready-to-use fresh broccoli florets
1
medium red bell pepper, cut into strips
1
to 2 tablespoons Thai green curry paste*
1-1/4
cups chicken broth
2
tablespoons chopped Italian or Thai basil
2
tablespoons finely chopped roasted peanuts
3
cups fresh mung bean sprouts
Preparation:
1.
In a small bowl, combine pork, garlic and soy sauce; toss to coat. Set aside.
2.
Heat oil in 12-inch nonstick skillet over high heat. When pan is hot, add broccoli; stir-fry 3 to 4 minutes or until broccoli begins to brown but is not cooked through. Add bell pepper; stir-fry 1 minute. Add reserved pork mixture and curry paste; stir-fry 2 minutes more. Add chicken broth; cook and stir 2 to 3 minutes more or until heated through.
3.
Remove from heat; stir in chopped basil.
4.
Serve with 1/2 cup bean sprouts on side and sprinkle with 1 teaspoon chopped peanuts.
*Thai green curry paste is available in the ethnic section of most supermarkets in cans or jars. Use 1 tablespoon for a mildly spicy dish or 2 tablespoons for a hot dish.
Nutritional Information:
| Serving Size: 1 cup stir-fry plus 1/2 cup sprouts | |
| Sodium | 376 mg |
| Protein | 21 g |
| Fiber | 3 g |
| Carbohydrate | 9 g |
| Cholesterol | 49 mg |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 39 % |
| Calories | 199 |
Dietary Exchange:
| Vegetable | 2 |
| Fat | 0.5 |
| Meat | 2 |
This recipe appears in:
Thai
