Thai Pork Stir Fry


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
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoon brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
hot, cooked rice


  1. Heat the oil over medium high heat.
  2. Stir fry the pork for 3-4 minutes or until no longer pink.
  3. Add in the veggies and stir fry until tender, about 4-6 minutes.
  4. Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper.
  5. Stir into the pork and veggie mixture.
  6. Heat through.
  7. Serve over brown rice (1 cup per serving).



One thought on “Thai Pork Stir Fry

  1. My sauce turned out a bit spicy. I ended up adding some more sugar to balance it out. I also floured my pork before browning it. I think it helps in the browning process and also helps thicken the sauce a bit.

    As a note, if you taste as you go along (as you should), the sauce will seem super salty before it goes over the meat and vegetables. I suggest using low sodium chicken broth and soy sauce. The saltiness did seem to cook out though.

    Personally, I don’t like stir frying with a frozen mix. I used one each of red, yellow, orange and green bell peppers and a couple medium onions.

    All in all, a delicious recipe, though I would cut down on the cayenne a little bit and add a touch more ginger and garlic.


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