Thai Pork Stir-FryOur dietitians' favourite
This recipe is taken from the 2009 Milk Calendar. 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.
- Prep: 8 min
- Cooking: 15 min - 20 min
- 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 (450 g) boneless pork loin or leg cut into thin strips
- 2 garlic cloves minced
- 1 red bell pepper cut into thin strips
- 1 green bell 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
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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 2,3 min or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 3,4 min or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 5 min or until sauce is thickened. Stir in lime juice and basil.
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: This 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!
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 105 mg|
|Vitamin B12:||34 %|
|Vitamin C:||123 %|