Thai Basil Pork Stir-Fry

Thai Basil Pork Stir-Fry

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.


  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.

Nutritional Information

Serving Size: 1 cup stir-fry plus 1/2 cup sprouts
Calories 199
Calories from Fat 39 %
Total Fat 8 g
Saturated Fat 1 g
Cholesterol 49 mg
Carbohydrate 9 g
Fiber 3 g
Protein 21 g
Sodium 376 mg

Dietary Exchange

Vegetable 2
Meat 2
Fat 0.5

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