Thai Basil Pork Stir-Fry Photo
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

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