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Thai pork stir-fry
Servings
4
Ingredients
115 g (4 ounces) rice noodles
15 ml (1 tbsp.) vegetable oil
1 small onion, thinly sliced
2 carrots, pared and thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
4 cloves garlic, crushed
1 whole duBreton pork tenderloin, about 300 g (10 ounces)
1 can 450 ml (14 1/2-ounce) chicken broth
60 ml (4 tbsp.) fish sauce (nam pla)
45 ml (3 tbsp.) chopped, unsalted dry-roasted peanuts
45 ml (3 tbsp.) brown sugar
65 ml (1/4 cup) cold water
5 ml (1 tbsp.) cornstarch
15 ml (1 tbsp.) vegetable oil
1 small onion, thinly sliced
2 carrots, pared and thinly sliced on the diagonal
1 red bell pepper, seeded and thinly sliced
4 cloves garlic, crushed
1 whole duBreton pork tenderloin, about 300 g (10 ounces)
1 can 450 ml (14 1/2-ounce) chicken broth
60 ml (4 tbsp.) fish sauce (nam pla)
45 ml (3 tbsp.) chopped, unsalted dry-roasted peanuts
45 ml (3 tbsp.) brown sugar
65 ml (1/4 cup) cold water
5 ml (1 tbsp.) cornstarch
- Slice tenderloin in half lengthwise, then thinly slice across, set aside.
- Coarsely break rice noodles into large bowl; cover with boiling water and soak for 5 minutes.
- Drain well and set aside.
- Heat oil in large nonstick skillet over fairly high heat; add onion, carrots, bell pepper and garlic.
- Cook and stir until vegetables are slightly tender, about 5 minutes.
- Push vegetables to one side of pan and add pork; cook and stir 3 minutes until pork is no longer pink.
- Add broth, fish sauce, peanuts and brown sugar to skillet. Stir to combine.
- Drain the noodles and add to skillet; cover and simmer for 5 minutes.
- Place water in small bowl and stir in cornstarch.
- Add to skillet and cook uncovered over high heat, stirring constantly, until thickened.
- Serve immediately.
Nutrient analysis per serving: 350 calories, 20 g protein, 40 g carbohydrates, 12.1 g total fat, 2.6 g saturated fat, 49 mg cholesterol, 1,639 mg sodium, 31% calories from fat, 46% calories from carbohydrates
