2 tablespoons (30 mL) vegetable oil
1/2 cup (125 mL) coarsely chopped red onion
2 tablespoons (30 mL) finely chopped garlic
1 tablespoon (15 mL) brown sugar
1/2 teaspoon (2 mL) salt
2 to 3 tablespoons (30 to 45 mL) fresh lime juice
2 tablespoons (30 mL) Thai Kitchen® Roasted Red Chili Paste
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
3/4 pound (375 g) boneless pork loin, cut into thin strips
2 cups (500 mL) mushrooms slices
1 cup (250 mL) red bell pepper, thinly sliced
1/4 cup (50 mL) coarsely chopped basil
2 tablespoons (30 mL) Thai Kitchen® Spicy Thai Chili Sauce (optional)
HEAT oil in wok or large skillet on medium-high heat. Add onion, garlic, sugar and salt; stir fry 2 to 3 minutes or until onion is tender and garlic begins to turn golden. Add lime juice, red chili paste and fish sauce; mix well.
ADD pork; stir fry 3 to 5 minutes or until pork is no longer pink. Add mushrooms and bell pepper; stir fry 3 to 5 minutes until bell pepper is tender-crisp. Add basil and chili sauce, if a spicy kick is desired. Serve immediately.