Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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.

Elizabeth J. Taliaferro
Recipe by Cooking Light March 2001

Gallery

Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork, 1/2 cup sauce, and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

460 calories; calories from fat 16%; fat 8.9g; saturated fat 2.1g; mono fat 3.9g; poly fat 2.1g; protein 31.5g; carbohydrates 61.2g; fiber 3.1g; cholesterol 74mg; iron 4.5mg; sodium 554mg; calcium 69mg.
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