The easy, colorful stir-fry with an Asian flavor will become a popular mainstay at your house. "It even tastes great as cold leftovers," notes Gina Berry of Chanhassen, Minnesota.
- 1 can (8 ounces) pineapple chunks
- 1/2 pound pork tenderloin, cut into 1/2-inch strips
- 1 tablespoon sesame oil
- 3/4 cup julienned sweet red pepper
- 3/4 cup chopped carrot
- 2 green onions, chopped
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons reduced-sodium teriyaki sauce
- 1 tablespoon creamy peanut butter
- 1/4 cup unsalted dry roasted peanuts, finely chopped
- Hot cooked rice, optional
- Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender.
- Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired. Yield: 2 servings.
Originally published as Peanutty Pork Stir-Fry in Cooking for 2 Winter 2008, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Peanutty Pork Stir-Fry
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 8, 2012
"I used leftover roast pork instead of a pork tenderloin to make this recipe. This was delicious and a tasty alternative to Stroganoff."