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Spicy thai pork stew recipe

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Ingredients

Adjust Servings:
1⁄3 cup all-purpose Flour
1⁄2 teaspoon Garlic -pepper blend
4 boneless Pork loin chops, 1 inch thick (11⁄2 lb), cut into 1-inch cubes
3 tablespoons Vegetable Oil
1 bottle (11.5 oz) Peanuts sauce
1 cup Chicken broth (from 32-oz carton)
1 teaspoon crushed Red Pepper Flakes
2 cups cubed (1 inch) peeled Butternut Squash (about 3⁄4 lb)
1 medium red Bell Peppers , cut into 1-inch pieces (11⁄4 cups)
4 oz fresh snow Peas pods (1 cup), strings removed, cut diagonally in half
Hot cooked white Rice , if desired

Nutritional information

1
Serving Size
480 kcals
Calories
30 g
Fat
7 g
Saturated Fat
0 g
Trans Fat
70 mg
Cholesterol
350 mg
Sodium
19 g
Carbohydrates
3 g
Fiber
34 g
Protein

Spicy thai pork stew recipe

  • 1 hour 35 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

In 1-gallon plastic bag, shake flour and garlic-pepper blend to mix. Add pork to bag; shake to coat.

2
Done

In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.

3
Done

Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes.

4
Done

Add squash; cover and simmer 30 minutes or until pork and squash are tender.

5
Done

Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. Serve over hot cooked white rice.

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