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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons chopped fresh ginger root |
3 cloves garlic, thinly sliced |
1/4 teaspoon crushed red pepper flakes |
1/2 cup soy sauce |
1/2 cup chicken broth |
4 tablespoons peanut butter |
1 1/2 pounds boneless pork loin, cut into strips |
2 tablespoons peanut oil for frying |
1 onion, chopped |
3/4 cup cashew nuts |
2 cups frozen mixed stir-fry vegetables |
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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