A quick, easy, delicious pork with peanut sauce! This dish can be served over a bed of chopped romaine for a low-carb meal or noodles for the traditionalists. The oil you use makes all the difference: the peanuttier, the better. An obscure brand is usually better than a cheaper, mass-market variety.
Ingredients
- 0.5 cups soy sauce
- 0.5 cups chicken broth
- 0.25 cups peanut butter
- 3 cloves garlic , thinly sliced
- 2 teaspoons chopped fresh ginger root
- 0.25 teaspoons crushed red pepper flakes
- 1.5 pounds boneless pork loin , cut into strips
- 2 tablespoons peanut oil for frying
- 1 onion , chopped
- 0.75 cups cashew nuts
- 2 cups frozen mixed stir-fry vegetables
Instructions
-
1
Stir together soy sauce, chicken broth, peanut butter, garlic, ginger, and red pepper flakes in a large bowl. Stir in pork to coat. Set aside.
-
2
Heat oil in a wok or large skillet over medium-high heat. Stir in onions; cook for 1 minute, then stir in cashews. Cook and stir until onions are translucent and cashews are lightly golden.
-
3
Pour in pork and marinade; cook, stirring occasionally, until pork is just cooked through, about 10 minutes. Stir in frozen vegetables; cook and stir until vegetables are tender, about 5 minutes.
Nutrition Facts
Per serving
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