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Spicy Pork 'n' Peanuts Recipe

In Bradford, Rhode Island, Pam Beil adds a sprinkling of peanuts to this nicely spiced stir-fry that showcases savory pork tenderloin. If your family prefers less heat, simply decrease the amount of red pepper flakes.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Spicy Pork 'n' Peanuts Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1 pound pork tenderloin, cubed
1/3 cup reduced-sodium soy sauce, divided
3 tablespoons sugar
4 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons lemon juice
1/4 to 1/2 teaspoon crushed red pepper flakes
1 small onion, julienned
2 garlic cloves, minced
1 tablespoon olive oil
2 small sweet red peppers, julienned
2 small sweet yellow peppers, julienned
1/4 cup unsalted dry roasted peanuts
6 cups hot cooked rice

Directions

Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside.
In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice. Yield: 6 servings.

Nutritional Facts One serving (1-1/3 cups meat mixture) equals 432 calories, 9 g fat (2 g saturated fat), 49 mg cholesterol, 713 mg sodium, 63 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3-1/2 starch, 1/2 fat.

Originally published as Spicy Pork 'n' Peanuts in Light & Tasty February/March 2001, p62