Thai-Style Pork Stew
Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.
Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups (1 x 1/4-inch) julienne-cut red bell pepper
1/4 cup teriyaki sauce
2 tablespoons rice or white wine vinegar
1 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup creamy peanut butter
Remaining ingredients:
6 cups hot cooked basmati rice
1/2 cup chopped green onions
2 tablespoons chopped dry-roasted peanuts
8 lime wedges
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Yield: 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about
1/2 teaspoon peanuts, and 1 lime wedge)
CALORIES 412 (30% from fat); FAT 13.6g (satfat 3.6g, monofat
6.2g, polyfat 2.5g); PROTEIN 28.9g; CARBOHYDRATE 42.3g; FIBER 2.1g; CHOLESTEROL
64mg; IRON 2.9mg; SODIUM 425mg; CALCIUM 37mg;
Cooking Light, SEPTEMBER 1999
Note: This is from Cooking Light magazine.