Recipe Image

Thai Pork Stir-Fry

  • 5 m
  • 30 m
Diabetic Living Magazine
“Ginger, cardamom and curry powder are just some of the many spices that lend flavor to the pork in this 30-minute dinner.”


    • 2 tablespoons olive oil
    • 1 tablespoon reduced-sodium soy sauce
    • ½ teaspoon garlic powder
    • ½ teaspoon finely chopped fresh ginger or ¼ teaspoon ground ginger
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground cardamom
    • ½ teaspoon chili powder
    • 1½ pounds 1½ pounds pork loin, cut into bite-size strips (see Tips)
    • 2 cups broccoli florets
    • 1 cup thinly sliced carrots
    • 1 cup cauliflower florets
    • 2 tablespoons white vinegar
    • 1 tablespoon curry powder
    • 2 cups hot cooked brown rice


  • 1 In a very large skillet, combine oil, soy sauce, garlic powder, ginger, pepper, cardamom and chili powder. Add half of the pork; stir-fry pork over medium-high heat for 3 minutes. Using a slotted spoon, remove pork from skillet. Repeat with the remaining half of the pork. Return all of the pork to the skillet.
  • 2 Add broccoli, carrot, cauliflower, vinegar and curry powder to pork mixture. Bring to boiling; reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
  • 3 Serve pork and vegetables over brown rice.
  • Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.
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