Publisher Photo
Publisher Photo
Restaurant eating is a treat for us. So when we enjoy a meal out, I try to re-create it at home. My family enjoys my version of this Chinese dish even more than the original.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound boneless pork loin chops (1/4 inch thick)
  • 4 green onions, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 can (14 ounces) bean sprouts, drained
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced green or sweet red pepper
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry roasted peanuts
  • Hot cooked rice or thin spaghetti

Directions

Cut pork into 1/2-in. strips. In a skillet over medium-high heat, stir-fry pork, onions and garlic in oil for 2-3 minutes or until pork is no longer pink. Add bean sprouts, celery, carrots and green pepper; stir-fry for 2-3 minutes.
Combine cornstarch, broth and soy sauce until smooth; add to skillet. Stir in red pepper flakes. Bring to a boil; boil and stir for 2 minutes. Stir in peanuts. Serve over rice or spaghetti. Yield: 4-6 servings.
Originally published as Pork with Peanuts in Country Pork 1996, p56

Nutritional Facts

1 cup: 311 calories, 18g fat (4g saturated fat), 86mg cholesterol, 667mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 30g protein.

  • 1 pound boneless pork loin chops (1/4 inch thick)
  • 4 green onions, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 tablespoon vegetable oil
  • 1 can (14 ounces) bean sprouts, drained
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced green or sweet red pepper
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry roasted peanuts
  • Hot cooked rice or thin spaghetti
  1. Cut pork into 1/2-in. strips. In a skillet over medium-high heat, stir-fry pork, onions and garlic in oil for 2-3 minutes or until pork is no longer pink. Add bean sprouts, celery, carrots and green pepper; stir-fry for 2-3 minutes.
  2. Combine cornstarch, broth and soy sauce until smooth; add to skillet. Stir in red pepper flakes. Bring to a boil; boil and stir for 2 minutes. Stir in peanuts. Serve over rice or spaghetti. Yield: 4-6 servings.
Originally published as Pork with Peanuts in Country Pork 1996, p56

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPork with Peanuts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review