Saucy Thai Pork

Saucy Thai Pork

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From: Diabetic Living Magazine

Pork and vegetables are stir-fried, cooked in a Thai coconut sauce, and served over rice in this flavorful meal.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup reduced-fat unsweetened coconut milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Thai-style seasoning blend
  • 1 pound boneless pork loin
  • 3 teaspoons olive oil
  • 1 14.4-ounce package frozen sweet pepper stir-fry vegetables, thawed and well drained
  • 1⅓ cups hot cooked brown rice


  • Prep

  • Ready In

  1. In a small bowl whisk together coconut milk, flour, and Thai seasoning; set aside. Trim fat from pork, if needed, and cut pork into thin bite-size strips; set aside.
  2. Meanwhile, in a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat. Add thawed vegetables to hot skillet. Cover and cook 3 to 5 minutes or just until vegetables are crisp-tender, stirring occasionally. Remove vegetables from skillet.
  3. Add the remaining 2 teaspoons oil to the same skillet. Add pork strips. Cook and stir over medium-high heat 3 to 5 minutes or just until cooked through. Return vegetables to skillet; add coconut milk mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly, stirring frequently to prevent the sauce from scorching.
  4. Serve immediately over hot cooked rice.

Nutrition information

  • Serving size: ¾ cup pork mixture and ⅓ cup rice
  • Per serving: 282 calories; 8 g fat(3 g sat); 2 g fiber; 23 g carbohydrates; 26 g protein; 8 mcg folate; 74 mg cholesterol; 4 g sugars; 243 IU vitamin A; 15 mg vitamin C; 12 mg calcium; 2 mg iron; 321 mg sodium; 483 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1 starch, 1 vegetable, ½ fat

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