Stir Fried Pork and Vegetables in Peanut Sauce
2016-10-14 10:54:38
Serves 4
Use any vegetable combination you like in this yummy stir fry!
Ingredients
- 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
Instructions
- 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.
Coconut Rice
- 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.
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