Thai Pork Stir Fry

Crazycook in PA's Note:

This is a slightly sweet Thai dish that has a delicious flavor of coconut. Different vegetables can be added and served on rice.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• ½ lb pork tenderloin , cubed
• ¼ cup flour
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• 3 tablespoons vegetable oil
• 3 carrots , sliced thin
• 1 cup onion , chopped
• ¼ cup red bell pepper , sliced
• 2⁄3; cup chicken broth
• 1 cup coconut milk
• 4 tablespoons peanut butter
• 2 tablespoons sugar
• 2 teaspoons ground ginger
• ½ teaspoon salt
• ½ cup dry roasted peanuts , coarsely chopped
• ½ cup fresh cilantro , chopped

Directions:

1. Heat vegetable oil in a large wok. Stir fry carrots, onion and red bell pepper until slightly soft. Remove to covered dish.
2. In the meantime, put pork, flour, cumin and cayenne pepper in a zip-lock bag and shake to coat pork.
3. Add pork to wok and stir fry until no longer pink. You may need to add more oil.
4. Pour in chicken broth, coconut milk, peanut butter, sugar, ginger and salt and cook until slightly thickened.
5. Add vegetable back in and heat thoroughly.
6. Garnish with peanuts and fresh cilantro.

Reviews

[anonymous23]

First, yum! I made this, but don't feel I can really fairly rate it on its own merits because I used Recipe #241327 to marinade the pork first, instead of coating it with the flour mixture in this recipe, and the marinade became part of the sauce and changed it quite a bit. I also omitted the peanuts (forgot them) and the cilantro (didn't have any). However, the result was wonderful--my husband actually requested I make it again. I used low fat coconut milk and corn starch to thicken the sauce. Thanks for posting! (I do intend to make this on its own when I have pork to use that hasn't been freezer burned.)