Thai Pork Stir Fry
- Ready In:
- 35mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 1⁄2 lb pork tenderloin, cubed
- 1⁄4 cup flour
- 1 teaspoon cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 3 tablespoons vegetable oil
- 3 carrots, sliced thin
- 1 cup onion, chopped
- 1⁄4 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
- 1⁄2 teaspoon salt
- 1⁄2 cup dry roasted peanuts, coarsely chopped
- 1⁄2 cup fresh cilantro, chopped
directions
- Heat vegetable oil in a large wok. Stir fry carrots, onion and red bell pepper until slightly soft. Remove to covered dish.
- In the meantime, put pork, flour, cumin and cayenne pepper in a zip-lock bag and shake to coat pork.
- Add pork to wok and stir fry until no longer pink. You may need to add more oil.
- Pour in chicken broth, coconut milk, peanut butter, sugar, ginger and salt and cook until slightly thickened.
- Add vegetable back in and heat thoroughly.
- Garnish with peanuts and fresh cilantro.
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Reviews
-
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.)
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