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Thai Pork with Coconut Galangal Sauce
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
199 kcal
Course:
Main Course, Others
Cuisine:
American
Ingredients
- 2 Tablespoon olive oil
- 1/2 onion chopped
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 5 mushrooms sliced
- 1/2 eggplant cubed
- 1 cup bok choy shredded
- 1/2 lb pork tenderloin sliced, cooked
- 3/4 cup coconut galangal sauce
- 3 Tablespoon coconut cream
- 1/2 Tablespoon fish sauce
- salt to taste
- black pepper to taste
Instructions
- Heat oil in wok. When it is hot add onion and stir fry for 2 minutes.
- Add eggplant and mushrooms and stir fry for 2 minutes.
- Add red and green peppers along with pork tenderloin and stir fry for 2 more minutes.
- Now stir in the Coconut Galangal sauce along with the coconut cream, fish sauce and bok choy.
- Cook until the bok choy wilts and serve over rice.
Cup of Yum
Nutrition Information
Calories
199kcal
(10%)
Carbohydrates
8g
(3%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.02g
(1%)
Cholesterol
37mg
(12%)
Sodium
222mg
(9%)
Potassium
572mg
(12%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1263IU
(25%)
Vitamin C
30mg
(33%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 199
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 37mg | 12% |
| Sodium | 222mg | 9% |
| Potassium | 572mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1263IU | 25% |
| Vitamin C | 30mg | 33% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.