"This dish has been a favorite of ours for several years," writes Dawn Behrens of Waipahu, Hawaii. "We really like the spicy-sweet Thai flavors. Cooking is my passion-I always enjoy trying new recipes."
- 2 boneless pork loin chops (about 5 ounces each), cut into 1-inch cubes
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons olive oil
- 4 ounces fresh snow peas
- 1/4 cup sliced sweet red pepper
- 2 green onions, sliced
- 3 garlic cloves, minced
- 1 to 2 teaspoons ground ginger
- 3/4 cup water
- 1/4 cup peanut butter
- 1 tablespoon sugar
- 1 tablespoon reduced-sodium soy sauce
- 1/8 teaspoon cayenne pepper
- Hot cooked rice, optional
- Sprinkle pork with salt and pepper. In a skillet, cook pork in oil until juices run clear. Remove and keep warm. In the same skillet, saute the peas, red pepper, onions, garlic and ginger for 2 minutes. Return pork to the pan.
- In a small bowl, combine the water, peanut butter, sugar, soy sauce and cayenne until smooth. Pour over pork mixture; bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Serve over rice if desired. Yield: 2 servings.
Originally published as Spicy Peanut Pork in Cooking for 2 Spring 2005, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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