Saturday, January 21, 2012

Recipe for Pork and Peanut Stir Fry

Time: 30 minutes (make the rice ahead of time and store in fridge)
Yield: 4 servings


  • 3 TBSP canola oil
  • 1/2 cup sliced green onions
  • 1 carrot, chopped
  • 8 oz mushrooms, chopped
  • 3 cups bean sprout
  • 8 oz pork chops, trimmed of fat and sliced thinly in bite sized pieces
  • 1 TBSP minced garlic (2 large or 3 small cloves)
  • 2 cups chilled, cooked brown rice
  • 1 egg
  • 1/2 cup coconut milk
  • 2 TBSP fish sauce
  • 1/3 cup peanut halves
  • 1/2 cup chopped basil and more for garnish
  • 1/2 jalapeno or other chile, seeded and chopped (more if you want it spicier)
  • Juice from 1 lime
  • Salt and pepper to taste
  • Cook the onions, carrot, mushrooms and bean sprouts in 1 TBSP of the oil over high heat for about 4-5 minutes until softened and beginning to brown (watch for scorching and turn to med-high if necessary).
  • Remove veggies and add 1 TBSP oil to pan.
  • When oil is hot, add pork and stir fry until no longer pink, about 4 minutes then remove to bowl with veggies.
  • Add remaining oil and when hot add garlic and rice, breaking up any clumps of the rice.
  • Once rice is broken up and sizzling, add egg to center of pan and scramble, stirring into rice as it cooks.
  • Add pork and veggies to pan.  Stir in coconut milk and cook for a minute or so.
  • Stir in fish sauce, taste and season with salt and pepper as needed.
  • Stir in peanuts, basil, lime juice, and chile.
  • Serve garnished with basil.