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.
Total TimePrep/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.
Nutrition Facts1-1/3 cups: 432 calories, 9g fat (2g saturated fat), 49mg cholesterol, 713mg sodium, 63g carbohydrate (0 sugars, 3g fiber), 25g protein. Diabetic Exchanges: 3-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.
Originally published as Spicy Pork 'N' Peanuts in Light & Tasty Premiere 2001
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