Thai Basil Pork Stir-Fry
Browse the article Thai Basil Pork Stir-Fry
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