Saucy Thai Pork

By Valarie

Ingredients

• 1/2 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
• 1 1/3 cups hot cooked brown rice

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from diabeticlivingonline.com

Preparation

Step 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.

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.

Servings Per Recipe: 4 PER SERVING: 281 cal., 8 g total fat (3 g sat. fat), 74 mg chol., 321 mg sodium, 23 g carb. (2 g fiber, 4 g sugars), 26 g pro.