Bangkok Express Lane
Sliced Pork and Veggies Stir-Fried in a Creamy Thai Peanut Sauce Over Jasmine Rice
30 minutes
Serves 4
DinnerThai
Herb's take
Take a one-pan detour to the streets of Thailand with this sweet, savory, and slightly spicy pork stir-fry. You'll learn how to balance richness and acidity thanks to an unexpected duo: peanut butter and sweetened condensed milk.
Equipment needed
- Wok or 12-inch skillet
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, combine jasmine rice with 2 1/4 cups water and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let steam, covered, for 10 minutes.
- 02Toss the sliced pork with 1 tablespoon of soy sauce and cornstarch in a bowl until evenly coated. Set aside.
- 03In a small bowl, whisk together peanut butter, sweetened condensed milk, remaining 2 tablespoons soy sauce, fish sauce, rice vinegar, lime juice, and sriracha until smooth. If the mixture is too thick, add 2 tablespoons of water to loosen.
- 04Heat 1 tablespoon canola oil in a large wok or 12-inch skillet over medium-high heat. Add the pork in a single layer and sear for 2-3 minutes, flipping once, until just cooked through. Transfer pork to a plate.
- 05Add the remaining canola oil to the wok. Toss in bell pepper, carrot, and snap peas. Stir-fry for 2-3 minutes until veggies are crisp-tender.
- 06Add garlic and ginger and stir for 30 seconds until fragrant.
- 07Return the pork and any juices to the wok. Pour in the peanut butter-sweetened condensed milk sauce. Stir-fry for 1-2 minutes until everything is hot and glossy.
- 08Taste and season with additional salt or sriracha if needed. Remove from heat.
- 09Fluff the jasmine rice with a fork and divide among four bowls. Top each with the stir-fry. Garnish with scallions, roasted peanuts, and cilantro for crunch and freshness.
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