Randy Mayor; Lydia DeGaris-Pursell
4 servings (serving size: 3 ounces pork, 1/2 cup sauce, and 1 cup rice)

The new approach to cooking is more sophisticated, more worldly. Curry, ginger, soy sauce, and coconut milk are virtually staples in the pantry of the new millennium.

How to Make It

Step 1

Place garlic cloves in a food processor, and process until minced. Add ginger, cumin, curry, and red pepper, and process until blended. Add peanuts and hot water, and pulse until well-blended, scraping sides of bowl occasionally.

Step 2

Cut pork crosswise into 1-inch slices. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin. Coat pork with cooking spray. Heat a large nonstick skillet over medium-high heat. Add pork; sauté 2 minutes on each side or until browned. Place pork in a shallow bowl. Add soy sauce and 2 tablespoons water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.

Step 3

Add onion to pan; sauté 3 minutes. Add 1/4 cup peanut mixture; cook 4 minutes. Stir in 1/4 cup water, coconut milk, sugar, salt, and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute. Combine remaining peanut mixture with rice. Serve pork and sauce with rice.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

rstarrlemaitre's Review

March 29, 2013
This dish is full of surprising flavors, from the soy sauce coating the pork to the bits of peanut and ginger in the sauce, to the cumin stirred into the rice. A very different and pleasing mix.

archaicstairs's Review

June 05, 2009
This was a tasty recipe that is quick enough for a weeknight. I only used about half of the ginger called for in the recipe, and only about 4 cloves of garlic. I served it with saffron rice from the evening before.

lhuang's Review

January 15, 2009
This is by far the worst recipe I've tried from Cooking Light (and I've tried a lot!). I ended up throwing the sauce away. The ginger flavor was too overpowering, even after it was cooked. The amount of sugar was way too much. I would not even attempt to salvage this recipe in the future.