Pork Stir-Fried with Banana Chilies
Thai, Main Dish
This is an extremely light stir-fry that can be served along side hotter curries or stir-fries to balance out a meal. You can use Anaheim or fresh Pepperoncini chilies in place of Banana chili.
|1/4||lb sliced thin||Pork tenderloin|
|3||pepper Sliced in thin strips||Banana Chilies|
|1/2||large thinly sliced||Onions|
|1||tsp unpacked||Brown sugar|
Heat a wok (or skillet) over high heat. Add the oil and sauté the shallots and garlic until brown.
Add the pork and stir-fry. Season with the palm sugar (add a little fish sauce if you want it saltier), then add the banana chili and continue stir-frying. When the chili begins to wilt slightly, add the onion and stir-fry until it is done.
Servings Per Recipe 4
|Amount Per Serving|
|Calories 117||Calories from Fat 67|
|Total Fat 7g||11%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|