Thai Pork Stir Fry Recipes

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.

Steps:

• Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
• Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
• Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

Steps:

• Heat oil in a wok over high heat. Add garlic and chile peppers and cook until garlic starts to brown, about 30 seconds. Add pork and stir-fry until browned, about 3 minutes. Pour in dark soy sauce, sweet soy sauce, and fish sauce. Cook and stir until liquid has reduced by half, about 3 minutes.
• Add chile paste, onion, and bell pepper. Stir-fry until pork is cooked through, 5 to 6 minutes. Stir in basil leaves and season with pepper. Stir until well combined.

Steps:

• In bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, sugar soy sauce and lime zest; set aside.
• In a wok or large skillet, melt butter over high heat; stir-fry pork and garlic for 2 minutes or until pork is browned. Add red and green peppers and green curry paste and stir-fry for 2 minutes or until peppers start to soften. Whisk milk mixture and pour into wok. Cook, stirring often, for about 3 minutes or until sauce is thickened. Stir in time juice and basil.
• COOKING TIP: Thai green curry paste can be found in jars or packets with the Asian foods at most grocery stores. It is quite spicy so if you're not sure about the heat, start with the lowest amount suggested.
• FOR THE ADVENTUROUS: Use Thai fish sauce instead of soy sauce, increase curry paste to 1 1/2 teaspoons and add 2 cups shredded napa cabbage with peppers.