Thai-Style Pork Stew

Photo: Oxmoor House
Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.

Yield:

8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)

Recipe from

Nutritional Information

Calories 413
Fat 13 g
Satfat 3.6 g
Monofat 5.9 g
Polyfat 2.3 g
Protein 31.4 g
Carbohydrate 40.9 g
Fiber 2.5 g
Cholesterol 62 mg
Iron 2.9 mg
Sodium 456 mg
Calcium 22 mg

Ingredients

2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
6 cups hot cooked basmati rice
1/2 cup diagonally cut green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges

Preparation

To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.

Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.

Note:

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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September 1999