Thai Pork Stir Fry
Elevate your weeknight dinners with this bold and flavorful Thai Pork Stir Fry, a quick and easy dish bursting with aromatic spices and vibrant colors. Juicy strips of pork tenderloin are marinated in a savory mix of soy sauce, then stir-fried with fragrant garlic, earthy Thai basil, and crisp veggies like red bell pepper, carrots, and green beans. A trio of sauces—soy sauce, fish sauce, and oyster sauce—balanced with a touch of brown sugar, creates a savory-sweet glaze that ties the dish together perfectly. Ready in just 25 minutes, this one-pan wonder is best served over fluffy jasmine rice, making it a satisfying and wholesome meal that’s perfect for busy nights. Whether you love bold Asian-inspired flavors or are looking to try something new, this Thai stir fry is sure to impress!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Brown sugar
- 2 tablespoons Vegetable oil
- 4 units Garlic cloves, minced
- 1 unit Red chili, thinly sliced (optional)
- 1 unit Red bell pepper, sliced
- 1 unit Carrot, julienned
- 100 grams Green beans, trimmed and halved
- 1 cup Basil leaves (Thai basil preferred)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Thinly slice the pork tenderloin into bite-sized strips and place in a bowl. Add 1 tablespoon of soy sauce, toss to coat, and set aside to marinate while preparing the other ingredients.
In a small bowl, mix the remaining soy sauce, fish sauce, oyster sauce, and brown sugar. Stir until the sugar dissolves, then set aside.
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the minced garlic and sliced chili (if using). Stir-fry for 30 seconds until fragrant.
Push the garlic to the side and increase the heat to high. Add the marinated pork in a single layer. Cook for 2-3 minutes without stirring to allow it to sear, then stir-fry until the pork is cooked through, about 2 more minutes. Remove the pork from the wok and set aside.
In the same wok, add the remaining tablespoon of oil. Add the red bell pepper, carrot, and green beans. Stir-fry for 3-4 minutes, until the vegetables are tender but still crisp.
Return the cooked pork to the wok, along with the prepared sauce. Toss everything together and stir-fry for another 2 minutes to ensure the pork and vegetables are well coated.
Remove from the heat and stir in the fresh basil leaves until just wilted.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 348.4 g | 127% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 17.5 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 752 mg | 58% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4354 mg | 93% | |
*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.
