Quick Thai Pork Stir-Fry Quick Thai Pork Stir-Fry

Quick Thai Pork Stir-Fry | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

Just a few ingredients pack a powerful flavour punch in this speedy dish that's light on the sauce. For a more robust meal, top it with a fried egg.

  • Prep time 20 minutes
  • Total time 20 minutes

Ingredients

  • 1 teaspoon vegetable oil
  • 425 g lean ground pork
  • 3 cloves garlic , minced
  • 1 tablespoon fish sauce
  • 1 tablespoon Asian chili paste (such as sambal oelek)
  • 3 tablespoons oyster sauce
  • 1 teaspoon liquid honey
  • 4 heads baby bok choy , thinly sliced (about 4 cups)
  • 1 sweet red pepper , thinly sliced
  • 1/4 cup chopped fresh basil

Method

In nonstick skillet or wok, heat oil over medium-high heat. Cook pork, breaking up with spoon, until no longer pink, 
3 to 4 minutes.

Stir in garlic; cook for 1 minute. Stir in fish sauce and chili paste; cook for 2 minutes.

Stir in oyster sauce, 2 tbsp water and honey; add bok choy and red pepper. Stir-fry until bok choy starts to wilt, about 2 minutes. Remove from heat; stir in basil.

Tip from The Test Kitchen: Add some crunch to this dish by sprinkling with toasted cashews or peanuts. Serve over thin rice noodles.

Makes 4 to 6 servings.

WINE PAIRING:

Nutritional facts Per each of 6 servings: about

  • Fibre 1 g
  • Sodium 558 mg
  • Sugars 3 g
  • Protein 15 g
  • Calories 193
  • Total fat 12 g
  • Potassium 428 mg
  • Cholesterol 47 mg
  • Saturated fat 4 g
  • Total carbohydrate 5 g

%RDI

  • Iron 11
  • Fibre 0.0
  • Folate 12
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27
  • Vitamin C 75
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Thai Pork Stir-Fry

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