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Coconut-Pork Stir-Fry
Coconut-Pork Stir-Fry

Coconut-Pork Stir-Fry

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Cook Minutes 30 Min
Prep : 30 Min
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup lite coconut milk
1/4 cup Kraft Sweet Onion Vinaigrette Dressing
1-1/2 tsp. nam pla (fish sauce)
2 Tbsp. oil
1 piece lemon grass (4 inch), bruised, cut into 1-inch lengths
2 cloves garlic, minced
1 lb. (450 g) pork tenderloin, cut into 1-inch pieces
1-1/2 cups fresh mushrooms, quartered
1 cup coarsely chopped fresh pineapple
1/2 cup coarsely chopped red peppers
2 jalapeño peppers, seeded, quartered
5 large fresh basil leaves, torn (about 1/3 cup)
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Step 1
Mix coconut milk, dressing and nam pla until blended.
Step 2
Heat oil in wok on high heat. Add lemon grass and garlic; stir-fry 30 sec. Add meat; stir-fry 2 min. Add mushrooms, pineapple and peppers; stir-fry 3 to 4 min. or until meat is done.
Step 3
Add milk mixture; stir. Bring to boil, stirring frequently. Remove from heat. Stir in basil.
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Serving Suggestion
Serve with hot cooked vermicelli rice noodles, steamed rice or pasta.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
290
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 4.5 g
23 %
Cholesterol 60 mg
Sodium 420 mg
18 %
Carbohydrate 12 g
Fibre 2 g
Sugars 7 g
Protein 24 g
Vitamin A
6 %
Vitamin C
80 %
Calcium
2 %
Iron
15 %
Servings
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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