Thai Basil Pork Stir-Fry
Browse the recipe Thai Basil Pork Stir-Fry
Thai Basil Pork Stir-Fry
YIELD Makes 6 servings
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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:
- In a small bowl, combine pork, garlic and soy sauce; toss to coat. Set aside.
- 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.
- Remove from heat; stir in chopped basil.
- 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.
This recipe appears in:
Thai
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 |