Thai Pork and Baby Corn Stir Fry
Transform your weeknight dining with this vibrant and flavorful Thai Pork and Baby Corn Stir Fry! Featuring tender strips of pork, crisp baby corn, and a savory sauce made from soy, oyster, and fish sauces with a touch of sweetness from brown sugar, this dish strikes the perfect balance of salty, sweet, and umami. Aromatic garlic and a hint of red chili spice up the dish, while green onions add a pop of freshness. Quick to prepare with a cook time of just 15 minutes, this stir fry is ideal for busy evenings and is best served over fragrant jasmine rice for a truly satisfying meal. Perfect for fans of Thai-inspired cuisine, this easy pork stir fry will become your new favorite family dinner staple.
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 200 grams baby corn
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 tablespoons water
- 1 piece red chili
- 2 stalks green onions
- 4 cups cooked jasmine rice
Instructions
Slice the pork tenderloin into thin strips and set aside.
Trim the baby corn. If they are large, slice them in half lengthwise.
Mince the garlic cloves and finely slice the red chili.
Chop the green onions into 1-inch pieces, separating the white and green parts.
In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and water. Set the sauce aside.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic and sliced red chili to the hot oil. Stir-fry for about 30 seconds until fragrant.
Add the sliced pork and stir-fry for 4-5 minutes, or until the pork is just cooked through.
Toss in the baby corn and the white parts of the green onions. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Pour the prepared sauce over the pork and vegetables. Stir well to coat everything evenly, and cook for another 2 minutes to heat through.
Sprinkle the green parts of the green onions over the stir fry as a garnish.
Serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 20.6 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3329 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
