PASTA PORK MEDLEY
"After having peanut sauce in an Asian restaurant, I fell in love with the flavor and began experimenting. I came up with my own lower-fat version," says Lynne Van Wagenen, Salt Lake City, Utah. "We eat this pasta dish often."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices., Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain., In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.
Nutrition Facts : Calories 420 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 421mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
PORK, MUSHROOM, AND SNOW-PEA STIR-FRY
Provided by Gina Marie Miraglia Eriquez
Categories Wok Garlic Mushroom Stir-Fry Quick & Easy Dinner Pork Tenderloin Healthy Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Toss pork with cornstarch and 1 teaspoon salt.
- Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about 4 minutes, then transfer to a plate. Add 1 tablespoon oil to wok and stir-fry snow peas with garlic until crisp-tender, about 1 minute. Transfer to plate.
- Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.
SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER
Steps:
- Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tablespoons soy sauce.
- Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
- Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
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