Pork in Peanut Sauce

Pork in Peanut Sauce

31 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
GILL846
Recipe by  GILL846

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

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Reviews (31)

Rate This Recipe
Momof2
9

Momof2

This was really good. It was a little too hot for me, but hubby loved it. I didn't add the veggies, and it was great served with the "poor man's rice" from this site. Great dinner...thanks for the post.

Jennifer
5

Jennifer

This was pretty good. I used low sodium soy sauce & low sodium chicken broth & left out the pepper flakes because I have small children. Next time I will use regular chicken broth because it needed a little more salt. Very quick & easy.

Sue
5

Sue

Great dish! The pork was very tasty; I added fresh veggies instead of frozen, powdered ginger instead of fresh ginger, and I left out the cashews. It was still a hit for myself and my husband!

More Reviews

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 574 cal
  • 29%
  • Fat
  • 35.1 g
  • 54%
  • Carbs
  • 28.4 g
  • 9%
  • Protein
  • 40.7 g
  • 81%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 2131 mg
  • 85%

Based on a 2,000 calorie diet

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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

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