THAI-STYLE PEANUT PORK
My husband and I both work long hours. This slow cooker recipe is large enough that the two of us can eat as much yummy pork as we like and still have leftovers! It's important to use low sodium or no-salt products in the recipe or the dish will be too salty.-Dawn Schmidt, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.
Nutrition Facts : Calories 405 calories, Fat 19g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
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
EASY THAI PEANUT PORK STIR FRY
Juicy, tender pork tenderloin along with crunchy veggies combine with an easy homemade peanut sauce to create this delicious Thai inspired stir fry.
Provided by Lisa Hitzeman
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, combine peanut butter, lime juice, soy sauce, vinegar, sriracha, garlic powder and black pepper.
- Whisk together until well combined and smooth. It will look lumpy at first, but as you whisk, it will get nice and creamy. Stir in cilantro.
- Heat oil in a wok or large skillet over high heat until oil is very hot.
- Add pork and stir fry in batches without crowding the pan. Cook until pork is starting to brown around the edges, being careful not to over cook. It will take about 2-3 minutes per batch.
- Remove pork from the pan and set aside.
- Add green onions, stir fry for 1 minute.
- Add red peppers and stir fry for 1 minute.
- Add garlic and stir fry for another 30 seconds.
- Add water chestnuts and cook for an additional 30 seconds.
- Add pork to to the mixture.
- Pour sauce over mixture and toss to coat. Cook for another minute until sauce is heated through.
- Serve over hot cauliflower rice.
- Garnish with green onions, cilantro, lime slices and chopped peanuts, if desired.
Nutrition Facts : Calories 393 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 20 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 938 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
THAI PORK STIR FRY
I found this recipe in a magazine a number of years ago. It is so easy it has become a favorite recipe of mine. The balance of sweet and salty flavors is nice. You can add other vegetables as desired. I sometimes add bean sprouts, celery and mushrooms to this dish.
Provided by Deepfreeze-27
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
- Add pork, cook for 3 minutes or until no longer pink.
- Add chicken broth, fish sauce, peanuts and brown sugar.
- Add rice noodles, broken in half (submerge in liquid).
- Cover and cook over low heat for 6 minutes.
- Stir in cornstarch mixed with water; cook until thickened.
THAI PORK & PEANUT STIR-FRY
Steps:
- 1. In a small bowl, whisk broth, peanut butter, sugar, and salt to taste until smooth; set aside. 2. Heat 1 tablesppon oil in a skillet on high for 1 minute. Add onion, broccoli, and garlic. Cook, tossing, until crisp and tender, about 3 minutes. Scrape to one side of pan. 3. Heat remaining easpoon oil in pan for 1 minute. Add pork. Cook, tossing, until it's no longer pink, about 5 minutes. Stri with onion, broccoli, and garlic. Add reserved peanut sauce. Cook, tossing, until heated, about 1 minute.
PEANUTTY PORK STIR-FRY
The easy, colorful stir-fry with an Asian flavor will become a popular mainstay at your house. "It even tastes great as cold leftovers," notes Gina Berry of Chanhassen, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender., Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.
Nutrition Facts : Calories 486 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1492mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 5g fiber), Protein 33g protein.
THAI PEANUT STIR FRY SAUCE
This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.
Provided by Bonnie Gertz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 7.1 g, Fat 4.1 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 492.1 mg, Sugar 4.3 g
SIMPLE THAI-PEANUT PORK
Enjoy takeout-style pork chops-in less time than delivery would take! This Simple Thai-Peanut Pork is ready in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat large nonstick skillet on medium-high heat. Add chops; cook 4 min.
- Turn chops. Add vegetables; cover. Cook 4 to 5 min. or until chops are done (145ºF).
- Transfer chops to plate; cover to keep warm. Add steak sauce and peanut butter to vegetables in skillet; cook and stir 1 to 2 min. or until vegetable mixture is heated through and vegetables are evenly coated with sauce. Spoon over chops.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
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