Thai · Dinner
Stir-Fried Pork with Garlic and Pepper (Gluten-Free)
Pork tenderloin strips wok-seared with garlic and crushed black pepper, finished with a tamari-based sauce for a gluten-free take on classic Thai stall cooking. Served over jasmine rice with cilantro and cucumber, it delivers sharp pepper heat balanced against savory pork and pungent garlic.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
471Calories
47.2gProtein
15.8gFat
40.6gCarbs
4.6gSugar
1.9gFiber
1450mgSodium
128mgChol
3.6gSat Fat
980mgPotassium
55mgCalcium
3.4mgIron
0.9mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Toss pork tenderloin with cornstarch until coated, chop garlic, crush black pepper, and measure sauce ingredients.
2
Bloom
Heat vegetable oil in a wok over high heat until shimmering, then add garlic and crushed pepper, stirring for 20 seconds until pale gold and fragrant.
3
Sear
Add pork in batches over high heat for 2 to 3 minutes per side until edges turn golden and meat is no longer pink.
4
Reduce
Pour tamari, fish sauce, oyster sauce, sugar, and chicken stock into the wok, stir-frying for 1 to 2 minutes over high heat until sauce thickens and clings to pork, then stir in cilantro off the heat.
5
Plate
Spoon pork and sauce over jasmine rice, scatter remaining cilantro on top, and arrange cucumber slices alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g pork tenderloin
- 12 cloves12 cloves garlic
- 2 tsp2 tsp black pepper
- 2 tbsp2 tbsp tamari soy sauce (gluten-free)
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp oyster sauce (gluten-free)
- 1 tsp1 tsp sugar
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 1/2 cup120ml chicken stock
- 4 tbsp4 tbsp cilantro
- 44 cucumber slices
- 1 1/2 cup280g cooked jasmine rice
