Thai Pork Stir Fry & Coconut Rice

Thai Pork Stir Fry

Thinking of ordering a stir-fry tonight? This is a quick and healthy alternative to ordering out! Thinly sliced pork with fresh crisp vegetables stir-fried to perfection…add in a delightful Thai broth and serve with coconut rice…No msg or additives..Just pure deliciousness…

I would recommend preparing the coconut rice and have that simmering on the stove before starting on the Thai Pork Stir Fry as once you start stir frying it takes only 6-8 minutes to finish!

Thai Pork Stir Fry
4 boneless pork chops, sliced thin
2 tablespoons canola oil
1/2 lb fresh green beans, trimmed
1 large red pepper, sliced thin
8 oz cremini mushrooms, sliced thin
1 medium yellow onion, sliced
4 garlic cloves, minced
1″ fresh ginger root, peeled & grated
10 basil leaves, sliced
1/4 cup soy sauce (low sodium)
1/4 cup honey

To Wok (or large deep skillet), add one tablespoon canola oil and heat on high until nice and hot. Toss in the sliced pork and stir fry for two minutes. Remove pork from Wok and set aside for a few minutes. Add the remaining tablespoon canola oil and then toss in all the sliced vegetables and grated ginger. Stir fry for four minutes, stirring constantly. Add the pork back into the Wok and stir fry another minute. Pour in the soy sauce and the honey. Stir fry one or two more minutes. Remove from heat and top with the basil.

Serve the Thai Pork Stir Fry with Coconut Rice…

Coconut Rice
1 cup rice
2 cups vegetable stock
1/4 cup coconut milk
1 tablespoon sugar
1 teaspoon salt

Coconut Rice Ingredients

In a medium sauce pan, combine the rice and the vegetable stock. Pour in coconut milk and add sugar and salt. Bring to a boil. Reduce heat to simmer and allow to cook 10-15 minutes until rice is tender.

Coconut Rice



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