Thai · Dinner
Stir-Fried Pork with Garlic and Pepper
Lean pork tenderloin stir-fried hot and fast with garlic, black pepper, oyster sauce and fish sauce, finished with scallion and cilantro. Minimal oil keeps the dish punchy with garlic-pepper heat and classic Thai street-stall character, served over steamed jasmine rice.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
372Calories
37.9gProtein
13.9gFat
19.6gCarbs
5.1gSugar
1.4gFiber
1189mgSodium
115mgChol
3.8gSat Fat
720mgPotassium
55mgCalcium
2.6mgIron
0.9mcgVitamin B12
9mgVitamin C
Goes well with
Crisp Lager or Light Pilsner
local
Thai Iced Tea (Cha Yen)
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Slice pork tenderloin thinly against the grain. Roughly chop garlic and coarsely crack black pepper with the flat of a knife.
2
Heat 1.5 tsp vegetable oil in a wok over high heat until shimmering, about 1 minute. Add garlic and pepper, stirring constantly for 20–30 seconds until garlic turns pale gold.
3
Add sliced pork in a single layer, let sit undisturbed for 30 seconds to sear, then stir-fry over high heat for 2–3 minutes until cooked through and lightly browned.
4
Stir in oyster sauce, fish sauce, soy sauce, sugar and water. Toss pork over high heat for 1–2 minutes until sauce clings in a glossy, sticky coating. Add scallion and cook 15 seconds until bright green.
5
Plate
Spoon jasmine rice onto a plate, top with peppered pork, and scatter cilantro sprigs over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g pork tenderloin
- 10 cloves10 cloves garlic
- 2 tsp2 tsp black pepper
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp light soy sauce
- 1 tsp1 tsp sugar
- 3 tsp3 tsp vegetable oil
- 22 scallion
- 44 cilantro sprigs
- 200g200g cooked jasmine rice
- 2 tbsp2 tbsp water
