Thai Pork Stir-Fry
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Thai food doesn't necessarily mean hot and spicy but it does mean flavourful and delicious! Serve this super-fast stir-fry over rice or noodles.
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Servings: 4
Ingredients:
Thai Pork Stir-Fry
Suggested Recipes
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1 cup (250 mL) milk
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) packed brown sugar
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) grated lime zest (about 1)
1 tbsp (15 mL) butter
1 lb (500 g) boneless pork loin or leg, cut into thin strips
2 cloves garlic, minced
1 each, sweet red and green pepper, cut into thin strips
1/2 to 1 tsp (2 to 5 mL) Thai green curry paste
2 tbsp (30 mL) freshly squeezed lime juice
2 tbsp (30 mL) chopped fresh basil
Preparation:
Prep time: 10 to 15 min • Cook time: 8 min
Click anywhere on the video below to begin playing:
Click anywhere on the video below to begin playing:
1. 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.
2. In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 min or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 min or until peppers start to soften. Whisk Milk mixture and pour into wok. Cook, stirring often, for about 3 min or until sauce is thickened. Stir in lime juice and basil.
2. In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 min or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 min or until peppers start to soften. Whisk Milk mixture and pour into wok. Cook, stirring often, for about 3 min or until sauce is thickened. Stir in lime juice and basil.
Additional Information
- 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 tsp (7 mL) and add 2 cups (500 mL) shredded napa cabbage with peppers.
Healthy Eating Tip: 'Tis the cold season and Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both – so no need for supplements!
Source
Dairy Farmers of Canada
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