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
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.