Recipes · Thai · Stir-Fry
Phat Phrik Khing (Dry Chili Pork Stir-Fry)
One serving has 533 kcal and 27 g protein, and at least a fifth of a woman's daily need of thiamin (102%), selenium (68%), pyridoxine (58%), riboflavin (55%), zinc (53%) and phosphorus (47%). Ready in 35 minutes.
- Preparation: 20 min
- Cooking: 15 min
- Makes: 1 serving (285 g)
- Difficulty: Medium
- Diets: Dairy-free
- Contains: fish, gluten, pork, shellfish
Ingredients
- 130 g Pork shoulder, raw
- 80 g Yardlong beans, raw
- 10 g Chilies, dried red
- 8 g Garlic, raw
- 15 g Shallots, raw
- 5 g Lemongrass, raw
- 5 g Ginger, fresh
- 5 g Oyster sauce
- 8 g Fish sauce
- 8 g Sugar, brown
- 1 g Lemon zest
- 10 g Vegetable oil
Method
- Soak the dried chilies in hot water until soft, then pound with the garlic, shallot, lemongrass and galangal (ginger) into a smooth chili paste.
- Slice the pork thinly and trim the long beans into 4 cm lengths.
- Heat the oil in a wok over medium-high heat and fry the chili paste with the oyster sauce (standing in for shrimp paste) 2-3 minutes until fragrant and the oil separates.
- Add the pork and stir-fry 3-4 minutes until cooked through with no pink remaining.
- Add the long beans and kaffir lime leaf (lemon zest), and stir-fry 2-3 minutes until the beans are just tender.
- Season with the fish sauce and palm sugar, and serve with steamed rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 533 kcal | 25% |
| Carbohydrates | 29.8 g | |
| Water | 189 mL | |
| Fiber | 3.7 g | 13% |
| Protein | 27.2 g | 57% |
| Tryptophan | 0.32 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2 g | |
| Lysine | 2.2 g | |
| Methionine | 0.63 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.88 g | |
| Valine | 1.4 g | |
| Histidine | 0.96 g | |
| Fat | 34.4 g | |
| Monounsaturated | 12.8 g | |
| Polyunsaturated | 8.7 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 7.5 g | |
| Saturated | 9.8 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 92.3 mg | |
| Calcium | 101 mg | 10% |
| Copper | 0.25 mg | 28% |
| Iron | 3.2 mg | 18% |
| Magnesium | 92.8 mg | 30% |
| Manganese | 0.74 mg | 41% |
| Phosphorus | 330 mg | 47% |
| Potassium | 949 mg | 20% |
| Selenium | 37.1 µg | 68% |
| Sodium | 868 mg | |
| Zinc | 4.2 mg | 53% |
| Thiamin (vitamin B1) | 1.1 mg | 102% |
| Riboflavin (vitamin B2) | 0.6 mg | 55% |
| Niacin (vitamin B3) | 6.6 mg | 47% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 24% |
| Pyridoxine (vitamin B6) | 0.75 mg | 58% |
| Folate (vitamin B9) | 75.9 µg | 19% |
| Cobalamin (vitamin B12) | 1 µg | 43% |
| Choline | 93.7 mg | 22% |
| Vitamin A | 170 µg | 24% |
| Vitamin C | 24.5 mg | 33% |
| Vitamin D (D2 + D3) | 91 IU | 15% |
| Vitamin E | 1.4 mg | 9% |
| Vitamin K | 29.5 µg | 33% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.1 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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