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Spicy Pork 'n' Peanuts

 Spicy Pork 'n' Peanuts
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Spicy Pork 'n' Peanuts (continued)

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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer