Spicy Pork ‘n’ Peanuts

Name: Spicy Pork 'n' Peanuts
Prep time: 10 min
Cook time: 10 min
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

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.

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

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 Facts

1-1/3 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