PORK IN PEANUT SAUCE
A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.
Provided by GILL846
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g
PORK TENDERLOIN STIR FRY WITH PEANUTS
A simple Chinese style pork and peanut stir fry that's easy to prepare and quick to cook. Delicious served with a side of stir-fried pak choy.
Provided by Lesley Garden
Categories Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Combine all the marinade ingredients into a bowl along with the pork fillet and set aside for 30 minutes while you cook your noodles and prepare the vegetables.
- Add 1 tbsp of oil to a wok or large frying pan, once hot add the pork and stir-fry to 5 minutes, stir constantly to stop the pork from sticking. Remove the pork from the pan and set aside in a bowl.
- Add the remaining 1 tbsp oil to the wok and add the garlic, spring onions, ginger and peppers, stir-fry for 1 minute, then add 3 tbsp water to the wok and cover with a lid, cook for 3 minutes like this.
- Return the pork to the wok, along with the noodles, peanuts and beansprouts. Stir constantly and add the final flavouring of sesame oil, chilli sauce and light soy sauce. Serve immediately into bowls.
Nutrition Facts : Calories 375 kcal, Carbohydrate 15 g, Protein 23 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 59 mg, Sodium 1674 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
PORK WITH PEANUTS
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 311 calories, Fat 18g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 667mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 30g protein.
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.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 : Calories 432 calories, Fat 9g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 713mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
PEANUT NOODLES WITH PORK
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
- Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
- Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
SOUTH AMERICAN PEANUT PORK
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- HEAT oil in a large saucepan over medium heat. Add garlic, onion, bell pepper and carrots. Saute about 2 minutes, stirring often.
- ADD the pork, paprika, sugar, cumin and cayenne pepper. Add salt and pepper to taste. Brown pork on all sides.
- POUR in chicken stock, scraping the bottom and sides of pan to deglaze it. Add peanut butter; bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, about 15-20 minutes until the pork is tender.
- SEASON with additional salt and pepper, if desired. Serve over rice, topped with sliced green onions and chopped peanuts.
THAI PORK WITH PEANUT SAUCE
I copied this recipe from a cookbook I got from the library. I don't remember the name of the cookbook. It is great served over rice. Weight Watchers: 5 pts per 4 oz serving.
Provided by Erindipity
Categories Pork
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the pork, bell pepper, teriyaki sauce, rice vinegar, red pepper lakes, and garlic in the slow cooker. Cover and cook on low until the pork is fork-tender, 8-9 hours.
- Remove the port and coarsely chop. Add the peanut butter to the liquid in the cooker; stir well to dissolve the peanut butter and blend with the liquid. Return the pork to the sauce and toss to coat.
- Serve in shallow bowls over hot rice and sprinkle with green onions and peanuts.
- OAMC: Mix all ingredients in step one. Place in ziptop bag and freeze. To serve, thaw overnight and complete recipe as directed.
SPICY PEANUT PORK W/RICE NOODLES
This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe
Provided by Deantini
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
- Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
- Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
- Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
- Sprinkle with peanuts before serving.
THAI PORK WITH PEANUT SAUCE
This is a very simple and quick dish that combines the standard pork chop with the wonderful flavor of coconut and peanuts. Even the kids loved it.
Provided by JDOERINGPA
Categories World Cuisine Recipes Asian Thai
Time 17m
Yield 4
Number Of Ingredients 16
Steps:
- On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
- Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
- While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
- Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 16.4 g, Cholesterol 30.5 mg, Fat 26.9 g, Fiber 2.3 g, Protein 17.3 g, SaturatedFat 9.8 g, Sodium 572.4 mg, Sugar 6.1 g
SLOW-COOKER PULLED PORK WITH PEANUTS
Put a hearty twist on your next batch of slow-cooker pulled pork sandwiches by adding finely chopped dry roasted peanuts.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place all ingredients except buns in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).
- Remove meat from slow cooker; shred with 2 forks. Return meat to slow cooker; stir to evenly coat meat with sauce.
- Fill buns with meat mixture.
Nutrition Facts : Calories 540, Fat 25 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
SPROUTS WITH PORK & PEANUTS
Evenly-sized sprouts are ideal in a stir-fry with Asian flavours such as soy sauce, chilli and ginger - swap the pork for chicken, tofu or prawns if you prefer
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Trim any silvery sinew from the pork, then slice the meat into thin medallions. Mix the cornflour with 2 tbsp of the soy, add the pork and toss to coat. Set aside for 5 mins. Stir together the rest of the soy, the vinegar, sugar, rice wine and 2 tbsp water. Let the sugar dissolve.
- Heat 1 tsp oil in a wok or frying pan. Fry the peanuts for 1-2 mins, stirring often, until toasted and golden, then set aside in a dish. Add 1 tbsp oil to the pan, and stir-fry the pork for 3-4 mins until golden but not completely cooked through. Set aside.
- Wipe out the pan if needed, then add another 1 tbsp oil and stir-fry the sprouts over a high heat for 5 mins, adding 1 tbsp water at the end to provide a shot of steam. They should be bright green and just tender, but not soft. If the pan seems dry, add another 1 tsp oil, then tip in the ginger, garlic and chilli. Sizzle for 1 min, then add the sauce, pork and any resting juices. Simmer for a few mins until the sauce thickens and the pork is cooked through. Scatter with the nuts, drizzle over the sesame oil and serve with rice.
Nutrition Facts : Calories 391 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 4 milligram of sodium
PORK SATE WITH PEANUT DIPPING SAUCE
Categories Nut Appetizer Broil Pork Tenderloin Peanut Bon Appétit Tree Nut Free
Yield 6 Appetizer Servings
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
- Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
- Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.
PORK AND PEANUT SKILLET
It's a taste adventure with a hearty skillet that combines pork, rice and curry seasoning with fun, crunchy peanuts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Number Of Ingredients 10
Steps:
- Heat oil in 10-inch skillet over medium heat. Cook pork and curry powder in oil, stirring occasionally, until pork is light brown. Stir in remaining ingredients except parsley and peanuts. Heat to boiling; reduce heat.
- Cover and simmer 30 minutes (do not lift cover to stir). Stir in parsley and peanuts, fluffing rice lightly with fork.
Nutrition Facts : Calories 465, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 4 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 750 mg
STICKY PORK BELLY WITH VIETNAMESE-STYLE SALAD & SMASHED PEANUTS
Flavour pork with hoisin, honey, soy and ginger and serve with a crunchy cucumber, radish and herb salad with zesty chilli dressing
Provided by Good Food team
Categories Main course
Time 2h45m
Number Of Ingredients 20
Steps:
- Remove the rind from the pork and put the meat in a large sealable food bag or casserole dish. In a bowl, mix the hoisin, honey, vinegar, soy, ketchup and ginger, then pour over the pork and massage well. Seal the bag or cover the dish and leave to marinate in the fridge for at least 4 hrs, or overnight.
- Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a snug roasting tin, lined with foil. Pour over 50ml water, cover with foil and roast for 2 hrs, or until tender, basting halfway through. Take the pork out and increase oven to 200C/180C fan/gas 6. Remove the foil and pour the sauce into a small pan. Bring the sauce to the boil and let it bubble until thick and syrupy. Brush some of the sauce all over the pork and pop back in the oven, uncovered, for 20 mins until sticky and caramelised in places. Transfer to a chopping board, cover lightly with foil and leave to rest for 20 mins.
- Meanwhile, prepare the salad. Toss all the ingredients, except the peanuts, together in a bowl. To make the dressing, combine all the ingredients and set aside. Reheat the remaining sauce, adding a splash of water if it has become too thick. Toss the dressing through the salad and divide between 2 plates, then top with the smashed peanuts. Cut the pork into thick slices, arrange alongside the salad, then drizzle over the sauce. Serve with Coconut rice (see tip, below).
Nutrition Facts : Calories 803 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 7.7 milligram of sodium
PORK STIR-FRY WITH GREEN BEANS AND PEANUTS
Categories Wok Bean Nut Pork Vegetable Stir-Fry Dinner Pork Tenderloin Peanut Green Bean Fall Summer Healthy Soy Sauce Bon Appétit Dairy Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.
- Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.
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PORK AND PEANUT STIR-FRY RECIPE | MYRECIPES
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4/5 (3)Calories 271 per servingServings 4
- Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.
- Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.
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