Saucy Thai Pork

March 21, 2014

in Recipes

This is a recipe I found on and made a couple of small adjustments to.

Saucy Thai Pork


  • 1/2 cup skim 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


  1. In a small bowl whisk together milk, flour, and Thai seasoning; set aside. Trim fat from pork, if needed, and cut pork into thin bite-size strips; set aside.
  2. 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.
  3. 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.
  4. Serve immediately over hot cooked rice.
 This recipe turned out pretty good. It isn’t quite as spicy as I thought it would be so I will probably add more of the Thai spice next time.
saucy thai pork

Nutrition Facts Per Serving:

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.

Diabetic Exchanges

Vegetables (d.e): 1; Starch (d.e): 1; Fat (d.e): 0.5; Lean Meat (d.e): 3;

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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