Pork and vegetables are stir-fried, cooked in a Thai coconut sauce, and served over rice in this flavorful meal.
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.
3 lean protein, 1 starch, 1 vegetable, 1/2 fat