Thai Basil Pork Stir-Fry Recipe | Easy & Authentic

INGREDIENTS

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.

PREPARATION:

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.

   *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.

This recipe appears in: Thai NUTRITIONAL INFORMATION: Serving Size: 1 cup stir-fry plus 1/2 cup sprouts Sodium 376 mg Protein 21 g Fiber 3 g Carbohydrate 9 g Cholesterol 49 mg Saturated Fat 1 g Total Fat 8 g Calories from Fat 39 % Calories 199 DIETARY EXCHANGE: Vegetable 2 Fat 0.5 Meat 2