Thai Pork
Savor the vibrant flavors of Thai cuisine with this quick and easy Thai Pork Stir-Fry, a perfect fusion of savory, sweet, and tangy notes. Tender slices of pork tenderloin are stir-fried with crisp vegetables like red bell pepper, carrots, and baby corn, then coated in a luscious sauce made with soy sauce, fish sauce, oyster sauce, and a hint of brown sugar for balance. Aromatic garlic, spicy red chili, and fresh Thai basil leaves infuse every bite with authentic Thai flair, while a squeeze of lime adds a zesty finish. Ready in just 30 minutes, this colorful dish is best served over fluffy jasmine rice, making it a weeknight dinner favorite that doesn't compromise on flavor. If you’re looking for an irresistible Thai recipe that’s both simple and satisfying, this Thai Pork Stir-Fry is the perfect choice!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Brown sugar
- 3 pieces Garlic cloves
- 1 piece Red chili
- 2 tablespoons Vegetable oil
- 1 piece Red bell pepper
- 1 piece Carrot
- 150 grams Baby corn
- 20 leaves Thai basil leaves
- 1 piece Lime
- 4 servings Cooked jasmine rice
Instructions
Thinly slice the pork tenderloin into bite-sized pieces and set aside.
In a small bowl, mix soy sauce, fish sauce, oyster sauce, and brown sugar. Stir until the sugar dissolves to create a sauce base.
Finely mince the garlic and thinly slice the red chili. Set aside.
Cut the red bell pepper and carrot into thin strips. Rinse and prepare the baby corn. Set all vegetables aside.
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and sliced chili. Stir-fry for 30 seconds until fragrant.
Add the pork slices to the wok and stir-fry for 3-4 minutes until the pork is browned and cooked through.
Push the pork to one side of the wok and add the red bell pepper, carrot, and baby corn. Stir-fry the vegetables for 2-3 minutes until they are crisp-tender.
Pour the sauce mixture into the wok and toss everything together until well-coated and heated through.
Remove from heat and stir in the Thai basil leaves, allowing them to wilt slightly from the residual heat.
Squeeze the juice of one lime over the dish for a tangy finish.
Serve immediately over cooked jasmine rice. Enjoy your fragrant Thai Pork Stir-Fry!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 19.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6444 mg | 280% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 20.4 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3689 mg | 78% | |
*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.
