Thai Pork Peanut Stir Fry Recipes

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

Steps:

• Saute garlic, red onion, carrots and red pepper in oil in nonstick skillet over high heat for 5 minutes.
• Add pork, cook for 3 minutes or until no longer pink.
• Add chicken broth, fish sauce, peanuts and brown sugar.
• Add rice noodles, broken in half (submerge in liquid).
• Cover and cook over low heat for 6 minutes.
• Stir in cornstarch mixed with water; cook until thickened.

Steps:

• 1. In a small bowl, whisk broth, peanut butter, sugar, and salt to taste until smooth; set aside. 2. Heat 1 tablesppon oil in a skillet on high for 1 minute. Add onion, broccoli, and garlic. Cook, tossing, until crisp and tender, about 3 minutes. Scrape to one side of pan. 3. Heat remaining easpoon oil in pan for 1 minute. Add pork. Cook, tossing, until it's no longer pink, about 5 minutes. Stri with onion, broccoli, and garlic. Add reserved peanut sauce. Cook, tossing, until heated, about 1 minute.

Steps:

• Heat large nonstick skillet on medium-high heat. Add chops; cook 4 min.
• Turn chops. Add vegetables; cover. Cook 4 to 5 min. or until chops are done (145ºF).
• Transfer chops to plate; cover to keep warm. Add steak sauce and peanut butter to vegetables in skillet; cook and stir 1 to 2 min. or until vegetable mixture is heated through and vegetables are evenly coated with sauce. Spoon over chops.

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

Steps:

• Place peppers in a 3-qt. slow cooker. Cut roast in half; place on top of peppers. Combine the teriyaki sauce, vinegar and garlic; pour over roast. Sprinkle with pepper flakes. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat from slow cooker. When cool enough to handle, shred meat with two forks. Reserve 2 cups cooking juices; skim fat. Stir peanut butter into reserved juices., Return pork and cooking juices to slow cooker; heat through. Serve with rice; sprinkle with peanuts and green onions.