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
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*
2
tablespoons chopped Italian or Thai basil
2
tablespoons finely chopped roasted peanuts
3
cups fresh mung bean sprouts
*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.
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