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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Serve immediately over hot cooked rice.

Nutrition Facts

281.9 calories; protein 26g 52% DV; carbohydrates 23.2g 8% DV; exchange other carbs 1.5; dietary fiber 2.4g 10% DV; sugars 4.3g; fat 8.1g 13% DV; saturated fat 2.9g 14% DV; cholesterol 73.7mg 25% DV; vitamin a iu 243IU 5% DV; vitamin c 14.6mg 24% DV; folate 8.3mcg 2% DV; calcium 12.5mg 1% DV; iron 1.6mg 9% DV; magnesium 59mg 21% DV; potassium 482.5mg 14% DV; sodium 321.2mg 13% DV.