PAD KRAPAO (THAI STIR-FRY PORK WITH BASIL)
Pad krapao (or pad kra pao) is a tasty Thai favorite. Serve with rice. Top with a fried egg, if desired.
Provided by Gingi Sheppard
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
- Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 24 g, Cholesterol 69.3 mg, Fat 18.4 g, Fiber 3.2 g, Protein 28.9 g, SaturatedFat 3.8 g, Sodium 2110.2 mg, Sugar 12.7 g
THAI PORK STIR-FRY
Thai food doesn't necessarily mean hot and spicy, but it does mean flavorful and delicious! Serve this super-fast stir-fry over rice or noodles.
Provided by Chef mariajane
Categories One Dish Meal
Time 8m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar soy sauce and lime zest; set aside.
- In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in time juice and basil.
- COOKING TIP: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested.
- FOR THE ADVENTUROUS: Use Thai fish sauce instead of soy sauce, increase curry paste to 1 1/2 teaspoons and add 2 cups shredded napa cabbage with peppers.
Nutrition Facts : Calories 355.6, Fat 21.2, SaturatedFat 8.8, Cholesterol 84.2, Sodium 604.4, Carbohydrate 14.7, Fiber 1.3, Sugar 5.6, Protein 26.3
THAI PORK STIR-FRY
This recipe is from the 2009 Milk Calendar. Thai food doesn't necessarily mean hot & spicy but it does mean flavourful & delicious! Serve this super fast stir-fry over rice or noodles. Cooking tip: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested. Other curry pastes can be used as well. The first time I made this, I just used your basic brown curry paste from the local health food store. For the Adventurous: Use Thai fish sauce instead of soy sauce, increase curry paste to 1-1/2 tsp. and add 2 cups shredded napa cabbage with peppers. (I have neved tried this alternative myself, and I don't know about the taste, but feel free to try it and post what it was like!) Healthy Eating Tip: During the colder months, Canadians should be topping up on vitamin C and zinc. This recipe is an excellent source of both - so no need for supplements! *Note: This recipe has a very prominent lime flavour to it, so if you're not that big on the lime, I would suggest cutting back on it a little bit.*
Provided by Glazbinator
Categories Curries
Time 18m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, sugar, soy sauce and lime zest; set aside.
- In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften.
- Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in lime juice and basil.
Nutrition Facts : Calories 344, Fat 19.6, SaturatedFat 8.2, Cholesterol 87.6, Sodium 618.8, Carbohydrate 15, Fiber 1.5, Sugar 5.6, Protein 26.2
PORK STIR FRY
Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.
Provided by EACline
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
- Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
- Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
- Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g
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