Thai Basil Pork Stir-Fry
Makes 6 servings
|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|
*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.
- 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.
|Serving Size:||1 cup stir-fry plus 1/2 cup sprouts|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||39 %|
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