HOT AND SPICY PEANUTS
Wow! These peanuts are addicting! They are easy to make and would be great for a party. Make sure to drain very well after cooking or they will be greasy. The recipe comes from the Betty Crocker Christmas cookbook.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, heat oil over medium heat. Stir in the peanuts, chili powder, and red pepper.
- Cook and stir for 2 minutes or until peanuts are warm. Drain well on paper towels.
- Sprinkle garlic salt over peanuts and toss to combine. Cool completely.
- May be stored in a tightly covered container at room temperature.
SPICY PEANUT PORK
"This dish has been a favorite of ours for several years," writes Dawn Behrens of Waipahu, Hawaii. "We really like the spicy-sweet Thai flavors. Cooking is my passion-I always enjoy trying new recipes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Sprinkle pork with salt and pepper. In a skillet, cook pork in oil until juices run clear. Remove and keep warm. In the same skillet, saute the peas, red pepper, onions, garlic and ginger for 2 minutes. Return pork to the pan., In a small bowl, combine the water, peanut butter, sugar, soy sauce and cayenne until smooth. Pour over pork mixture; bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Serve over rice if desired.
Nutrition Facts :
SPICY PORK 'N' PEANUTS
In Bradford, Rhode Island, Pam Beil adds a sprinkling of peanuts to this nicely spiced stir-fry that showcases savory pork tenderloin. If your family prefers less heat, simply decrease the amount of red pepper flakes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.
Nutrition Facts : Calories 432 calories, Fat 9g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 713mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
CHINESE NOODLES WITH PORK & SPICY PEANUT SAUCE
This super easy 20-min meal is perfect for a busy weeknight. The creamy Chinese pork with spicy peanut butter noodles is delicious with rice noodles or regular pasta. Whatever you have on hand!
Provided by Tiffany Dahle
Categories Quick Dinners
Time 20m
Number Of Ingredients 11
Steps:
- Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce. Assemble the sauce: Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop. Brown the pork: Heat 1 tablespoon canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant. Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking. Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce. Garnish with remaining green onions and serve.
SPICY PEANUT PORK W/RICE NOODLES
This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe
Provided by Deantini
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
- Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
- Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
- Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
- Sprinkle with peanuts before serving.
SPICY PORK - N - PEANUTS
Make and share this Spicy Pork - N - Peanuts recipe from Food.com.
Provided by caydreams_12249499
Categories Low Cholesterol
Time 26m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 14
Steps:
- Place pork in a bowl - drizzle w/ 2 T. soy sauce, and set aside. In another bowl, combined sugar and cornstarch. Stir in broth, lemon juice, and red pepper flake and remaining soy sauce - blend and set aside.
- In a nonstick skillet stir - fry pork, onions and garlic in oil for 4 minutes. Add peppers and fry for 4 - 5 minutes.
- Stir cornstarch mix and add to pan. Bring to a boil, cook and stir for 1 minute or until mixture thickens. Serve over the cooked rice.
Nutrition Facts : Calories 476.9, Fat 9.7, SaturatedFat 1.9, Cholesterol 49.2, Sodium 999.4, Carbohydrate 71.2, Fiber 2.8, Sugar 8.9, Protein 25.4
SPICY PORK 'N' PEANUTS
In Bradford, Rhode Island, Pam Beil adds a sprinkling of peanuts to this nicely spiced stir-fry that showcases savory pork tenderloin. If your family prefers less heat, simply decrease the amount of red pepper flakes.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside.
- In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.
Nutrition Facts : Calories 414.3 calories, Carbohydrate 60.2 g, Cholesterol 49.6 mg, Fat 8.6 g, Fiber 2.2 g, Protein 22.9 g, SaturatedFat 1.8 g, Sodium 612.4 mg, Sugar 9.2 g
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AD | SPICY PORK AND PEANUT NOODLES RECIPE - MISSPOND
From misspond.com
5/5 (2)Category Main CourseCuisine ChineseTotal Time 30 mins
- Cook the pork mince in veg oil in a wok/deep sided frying pan on a medium/high heat. Whilst doing this cook your noodles as per packet instructions.
- Cook the pork mince until browned and any water has cooked off, if there is excess fat ladle it away, you want it quite dry.
- Once you are happy with the pork add the garlic, ginger, chilli and onion, fry for a few minutes. Then add the peanut butter, soy sauce and chilli oil (or flakes). Fry again for a few minutes until fragrant.
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5/5 (1)Total Time 1 hrServings 4Calories 359 per serving
- Bring two quarts of water to a boil in a small pot and add 1 teaspoon of salt. Gently place the pork belly into the water and lower the heat to a slow boil (just above a simmer). Cook the pork uncovered for about 45 minutes or until fork tender. Remove the pork to a plate. (Set aside the pork stock you have now created and use it for a ramen or noodle soup or cooking stock later!)
- While the pork is cooking, chop the cilantro and scallion and set them aside separately. Finely mince the garlic cloves or use a garlic press and set that aside. Chop your peanuts and set them aside as well.
- Break up the dried chilis and toast them in a pan with 1 tablespoon of oil for a couple minutes. Put the oil and chili into a small bowl. Next, add the chili oil, peanut butter, spicy bean paste, soy sauce, and half of the minced garlic. Mix well. These are the basic ingredients and you can adjust amounts according to your preference when you make it. There are really no rules here! I sometimes add some of the pork broth which thins out the sauce and adds even more flavor. Set the sauce aside.
- Now you are set to slice the pork. The best way to do it is to slice the pork while it is still warm and make your slices as thin as possible. We were in a hurry, so the slices in the picture a bit too thick. Then you can arrange the slices on a plate like I did, or you can toss the pork in the sauce. Taste for salt and adjust seasoning.
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5/5 (2)Category DinnerCuisine AsianCalories 1087 per serving
- Bring a pot of water to a boil and cook the rice noodles according to the packages' instructions. Drain, toss with little oil to avoid clumping then set aside.
- Heat a saute pan over medium/high heat. Add a glug of oil to the pan along with the ground pork. Sauté the pork until crispy and golden brown. Season with salt and pepper.
- Turn the heat to low add the sauce and cooked noodles to the pan. Gently, stir all the ingredients together. If the mixture is too think and difficult to stir add some water to the pan. The sauce should be creamy and evenly coat the noodles. Season with salt and pepper and serve immediately!
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