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Spicy Pork 'N' Peanuts

By: Pam Beil

"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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe 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 teaspoon crushed red pepper flakes
1 small onion, julienned
2 garlic cloves, minced
1 tablespoon olive oil
2 small sweet red pepper, 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.

Footnotes

Nutritional Analysis: One serving (1-1/3 cups meat mixture with 1 cup rice) equals 432 calories, 9 g fat (2 g saturated fat), 49 mg cholesterol, 713 mg sodium, 63 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2-1/2 meat, 1 fat.