EASY THAI PORK STIR-FRY
Easy Thai Pork Stir-Fry is a quick meal packed with your favorite Thai flavors. Ground pork is sautéed along with bell peppers, carrots and bok choy along with a sauce that is both spicy and sweet. This stir-fry works nicely with rice, noodles or in lettuce wraps.
Provided by Julia
Time 30m
Number Of Ingredients 21
Steps:
- Cook the rice according to the package and set aside. While the rice cooks heat the 2 Tablespoons olive oil in a large skillet and add the onion, sautéing for 2 minutes. Add the garlic and the bell peppers and continue to sauté for 2 more minutes. Add the ground pork and the matchstick carrots and continue to sauté until the pork is browned, about 6-8 minutes. Add the fresh lime juice, ginger, soy sauce, chili garlic sauce and stir. Mix in the bok choy {or green of your choice} and simmer until the bok choy is wilted, about 2 minutes. Add salt and pepper to taste along with crushed red pepper if you like a little spice. Garnish with fresh cilantro, chopped green onion and sesame seeds. Serve over a bed of your favorite rice, with rice noodles or even in a lettuce wrap.
EASY THAI PEANUT PORK STIR FRY
Juicy, tender pork tenderloin along with crunchy veggies combine with an easy homemade peanut sauce to create this delicious Thai inspired stir fry.
Provided by Lisa Hitzeman
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
- Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
- Heat oil in a wok or large skillet over high heat until oil is very hot.
- Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
- Remove pork from the pan and set aside.
- Add green onions, stir fry for 1 minute.
- Add red peppers and stir fry for 1 minute.
- Add garlic and stir fry for another 30 seconds.
- Add water chestnuts and cook for an additional 30 seconds.
- Add pork to to the mixture.
- Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
- Serve over hot cauliflower rice.
- Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.
Nutrition Facts : Calories 393 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 938 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
THAI PORK STIR FRY
I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.
Provided by Deepfreeze-27
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.
THAI PORK STIR-FRY
Thai food doesn't necessarily mean hot and spicy, but it does mean flavorful and delicious! Serve this super-fast stir-fry over rice or noodles.
Provided by Chef mariajane
Categories One Dish Meal
Time 8m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar soy sauce and lime zest; set aside.
- In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in time juice and basil.
- COOKING TIP: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested.
- FOR THE ADVENTUROUS: Use Thai fish sauce instead of soy sauce, increase curry paste to 1 1/2 teaspoons and add 2 cups shredded napa cabbage with peppers.
Nutrition Facts : Calories 355.6, Fat 21.2, SaturatedFat 8.8, Cholesterol 84.2, Sodium 604.4, Carbohydrate 14.7, Fiber 1.3, Sugar 5.6, Protein 26.3
THAI PORK STIR-FRY
This recipe is from the 2009 Milk Calendar. Thai food doesn't necessarily mean hot & spicy but it does mean flavourful & delicious! Serve this super fast stir-fry over rice or noodles. Cooking tip: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested. Other curry pastes can be used as well. The first time I made this, I just used your basic brown curry paste from the local health food store. For the Adventurous: Use Thai fish sauce instead of soy sauce, increase curry paste to 1-1/2 tsp. and add 2 cups shredded napa cabbage with peppers. (I have neved tried this alternative myself, and I don't know about the taste, but feel free to try it and post what it was like!) Healthy Eating Tip: During the colder months, Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both - so no need for supplements! *Note: This recipe has a very prominent lime flavour to it, so if you're not that big on the lime, I would suggest cutting back on it a little bit.*
Provided by Glazbinator
Categories Curries
Time 18m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, sugar, soy sauce and lime zest; set aside.
- In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften.
- Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in lime juice and basil.
Nutrition Facts : Calories 344, Fat 19.6, SaturatedFat 8.2, Cholesterol 87.6, Sodium 618.8, Carbohydrate 15, Fiber 1.5, Sugar 5.6, Protein 26.2
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