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

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

282 calories; 8.1 g total fat; 2.9 g saturated fat; 74 mg cholesterol; 321 mg sodium. 483 mg potassium; 23.2 g carbohydrates; 2.4 g fiber; 4 g sugar; 26 g protein; 243 IU vitamin a iu; 15 mg vitamin c; 8 mcg folate; 12 mg calcium; 2 mg iron; 59 mg magnesium;