Spicy Pork Stirfry with Peanut Butter
Recipe By: Marissa Bennet
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
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
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.