One Pot Thai Pork Stir-Fry
This One Pot Thai Pork Stir-Fry is a simple meal that's perfect for the busy back to school season. Ready in less than 30 minutes and mega tasty!
Servings: 6 servings
Calories: 323kcal
Ingredients
- 2 Tbsp. olive oil
- 1 green bell pepper, cut into 1/4-inch thick strips
- 1 red bell pepper, cut into 1/4-inch thick strips
- 1/2 lb. white button mushrooms, sliced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. ground pork
- 1 cup jasmine rice
- 3 cups vegetable stock
- 1/4 cup low-sodium soy sauce
- 1-2 tsp. hot sauce, use your favorite
- 4 scallions, sliced
- 2 carrots, shredded
- 4 Tbsp. fresh parsley, chopped
- 2 Tbsp. fresh lime juice
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the peppers, mushrooms kosher salt and pepper. Cook, stirring often for 4 minutes. Remove the vegetables from the skillet.
- Add the pork to the skillet and cook until no longer pink. Drain. Stir in the vegetable mixture, rice, vegetable stock, soy sauce and hot sauce. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15-18 minutes or until the rice is done.
- Remove the skillet from the heat and let stand, covered, for 5 minutes before adding the scallions, carrots, parsley and lime juice. Serve.
Notes
I used red and green bell peppers for this dish, but feel free to use any color you have in your garden or in the fridge.
My rice took about 15 minutes to cook until the broth was all absorbed and the rice was tender. Keep and eye on yours so it doesn't overcook.
Nutrition
Calories: 323kcal | Carbohydrates: 17g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 54mg | Sodium: 1260mg | Potassium: 615mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5263IU | Vitamin C: 61mg | Calcium: 50mg | Iron: 2mg