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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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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

1-1/3 cup: 432 calories, 9g fat (2g saturated fat), 49mg cholesterol, 713mg sodium, 63g carbohydrate (0g sugars, 3g fiber), 25g protein Diabetic Exchanges: 3 starch, 2 lean meat, 1 vegetable, 0 fat.

Reviews for Spicy Pork 'n' Peanuts

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MY REVIEW
schtazey
Reviewed Jun. 1, 2010

"This is one of my families most requested dinners... it's easy, nutritious and delicious!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer