So the Thai Chicken Stir Fry based on the recipe from Simple and Delicious turned out so well, I had to try it with pork. I think the chicken is still my favorite, but this was darn tasty. I make no claims as to authenticity, and am well aware that canola or peanut oil is more commonly used for stir frying. You can also, certainly substitute fresh veggies for frozen and fresh ginger and garlic, and if you’re anti-Splenda, definitely use sugar, but I was working with what was in my kitchen.
- 1 lb boneless, skinless pork chops, cut into 1 inch strips
- 1 tablespoon olive oil
- 1 package (16 oz.) frozen stir-fry veggies, thawed
- 1/4 cup chicken stock (subbed; original recipe calls for unsweetened apple juice)
- 1/4 cup soy sauce (I used low sodium)
- 1/4 cup creamy peanut butter
- 1 tablespoon brown sugar Splenda (original calls for 2 tablespoons brown sugar)
- 2 teaspoons garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (If you’re not into heat, cut this in half)
- hot, cooked rice
- Heat the oil over medium high heat.
- Stir fry the pork for 3-4 minutes or until no longer pink.
- Add in the veggies and stir fry until tender, about 4-6 minutes.
- Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar Splenda, garlic powder, ginger, and cayenne pepper.
- Stir into the pork and veggie mixture.
- Heat through.
- Serve over brown rice (1 cup per serving).