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Spicy Pork Stirfry with Peanut Butter

Recipe By: Marissa Bennet
Categories: Beef/Pork

1 lb Pork Butt chops cut in bite-sized strips
1/2 small sweet red pepper -- cut in thin strips
1 small onion -- cut in strips
1 cup mushrooms -- sliced
1 tablespoon peanut butter
hot pepper flakes or chili sauce to desired hotness
1 tablespoon soy sauce
salt to taste
black pepper
1 tablespoon sesame oil
1 tablespoon vegetable oil

1. Season and mix pork pieces with sesame oil, salt, chili sauce/pepper flakes, black pepper and soya sauce. Let sit while preparing the other ingredients.

2. In a non-stick wok, heat the vegetable oil on high and stir in the red pepper, onions and mushrooms. Keep stirring until watery liquid is gone. Transfer to a dish.

3. Heat up the wok again and then stir in the pork pieces, stirring until all browned. Mix in the vegetables and cook together to blend the flavor. Add the peanut butter, stirring to blend evenly and to melt it thoroughly. Serve immediately.

Note: You can add more pork and peanut butter if 1 lb pork is not enough to satisfy two people.

I've discovered that the Chinese raddish is low in carbs, so I serve the pork with a 1/2 cup side dish of buttered raddish.

Just peel the raddish and cut into cubes. Blanch in boiling water for 2 minutes then saute' in butter until golden. Season with salt.

421 Calories; 36g Fat (73.4% calories from fat); 8g Protein;
21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1111mg Sodium.

NOTES : Counts for natural peanut butter not included in totals.

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