I love making stir fry dishes because they are quick and easy and you can pretty much use anything you have on hand in them. From my Talley Farms CSA box, I had some french green beans, snap peas, bok choy and sweet orange peppers. A perfect combination for a stir fry! I thought it might be fun to change up my standard ginger/soy based sauce and create a peanut sauce this time. I also threw in some delicious boneless pork chop slices to add some additional protein to the mix.
The key to a good stir fry is to use a wok or similar style pan and get it very hot. You want to cook the ingredients quickly to keep a nice tender crisp texture to them. Make sure you have everything prepped and ready before you begin cooking as that will make it much easier. I even mixed the peanut butter and coconut milk ahead so I would be all set to go.
I didn’t want to waste ingredients so I decided to make coconut rice to accompany my stir fry so I could use the additional coconut milk. It’s so simple and adds a nice depth of flavor to the dish. Just alter your water to a half coconut milk/half water mixture and cook the rice in it. It comes out super delish and really compliments this recipe.
This is a fun recipe to play around with because you can add/change many of the ingredients. Get creative and let me know what ideas you come up with!
Stir Fried Pork and Vegetables in Peanut Sauce
Serves 4
- 2 small orange peppers, stemmed, seeded and sliced
- 2 small heads bok choy, sliced in chunks
- 3 oz. green beans, topped, tailed and sliced in half if needed
- 3 oz. snap peas, destringed
- 2 boneless center pork chops sliced thinly
- 1 garlic clove, chopped
- 2 tablespoons peanut oil, plus more as needed
- 1 teaspoon chili paste
- 2 tablespoons soy sauce
- 2 tablespoons Mirin (rice wine)
- 4 tablespoons smooth peanut butter
- 3 tablespoons coconut milk
- Coconut rice (recipe follows)
- toasted sesame seeds for garnish
- Heat the oil in a wok and stir fry the pork quickly over high heat until lightly browned. Remove with a slotted spoon to a bowl and set aside.
- Add additional oil to wok if needed and stir fry the garlic for 30 seconds. Stir in the chili paste and then add the peppers, green peas and snap peas and stir fry for 2-3 minutes. Add the bok choy and stir fry an additional 2 minutes. Return the pork to the pan and mix in with the vegetables. Stir in the soy sauce and Mirin.
- Mix the peanut butter and coconut milk and stir into the pan. Cook, stirring for an additional minute.
- Serve over coconut rice and sprinkle with toasted sesame seeds.
- Rinse and drain 1 1/2 cups of jasmine rice. Place in saucepan with 1 cup of coconut milk, 1 cup water and 3/4 teaspoon salt. Place the pot over high heat and bring the liquid to a boil.
- Cover the pot and remove from the heat. Let stand 10 minutes. Fluff with a fork and serve.
(click here) for printable recipe