Low Sodium Thai Basil Pork
Savor the bold, aromatic flavors of Low Sodium Thai Basil Pork, a healthier twist on the classic Thai dish. This quick and easy recipe combines lean ground pork with vibrant vegetables like red bell pepper and green beans, all stir-fried to perfection in a savory, slightly sweet sauce made with low sodium soy sauce, oyster sauce, and a touch of honey. Fresh Thai basil leaves elevate the dish with their unmistakable fragrance, while optional red chili flakes add a customizable kick. Ready in just 25 minutes, this dish is perfect served over jasmine rice for a satisfying meal or enjoyed on its own as a low-carb option. With its reduced sodium content and wholesome ingredients, it’s a flavorful way to enjoy comfort food without compromise!
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Recipe Information
Ingredients
- 1 pound Ground pork (lean, 90% lean or higher)
- 4 cloves Garlic, minced
- 1 medium Shallot, finely chopped
- 1 medium Red bell pepper, thinly sliced
- 1 cup Green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Oyster sauce (no added sodium or low sodium)
- 1 teaspoon Honey (or maple syrup for a slightly sweetened profile)
- 1 teaspoon Fish sauce (low sodium or omit for even lower sodium)
- 1 cup (packed) Thai basil leaves, fresh
- 0.5 teaspoon Red chili flakes (optional, adjust to spice preference)
- 1 tablespoon Neutral cooking oil (e.g., canola oil)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat a large skillet or wok over medium-high heat and add the cooking oil.
Once the oil is hot, add the minced garlic and chopped shallots, and stir-fry for 30 seconds until fragrant.
Add the ground pork to the skillet, breaking it apart with a wooden spoon or spatula. Cook for 5-7 minutes until browned and fully cooked, with no pink remaining.
Stir in the red bell pepper and green beans. Cook for another 3-4 minutes until the vegetables are tender-crisp but still vibrant in color.
In a small bowl, mix together the low sodium soy sauce, oyster sauce, honey, and fish sauce (if using). Pour the sauce mixture over the pork and vegetables, and stir to coat everything evenly.
Add the Thai basil leaves to the skillet and gently toss until the leaves are wilted and the dish is fragrant, about 1 minute.
If desired, sprinkle red chili flakes to adjust the spice level, and stir one last time.
Serve hot over a bed of cooked jasmine rice for a complete meal, or enjoy as is for a low-carb option.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 24.7 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3256 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
