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Full Online Book HomeLearning KitchenAsian - Pork - Thai-style Pork Stew
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Asian - Pork -  Thai-style Pork Stew Post by :latent Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2285

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Asian - Pork - Thai-style Pork Stew

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Stew:
2 pounds boned pork loin, cut into 4 pieces
2 cups julienne-cut red bell pepper (I'm doing half pepper, half green beans)
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; discard fat. Place pork, bell pepper, and next 4 ingredients in an electric slow cooker. Cover with lid, and cook on low-heat setting 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 (sat 3.6g, mono 6.2g, poly 2.5g); Protein 28.9g; Carb 42.3g; Fiber 2.1g; Chol 64mg; Iron 2.9mg; Sodium 425mg; Calc 37mg.
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4 pork chops, 3/4" thick 1/4 cup soy sauce 2 Tblsps. sherry 1 Tblsp. sugar 1 Tblsp. cornstarch 1 tsp. pepper 1 tsp. garlic powder Combine soy sauce, sherry, sugar, pepper and garlic powder; mix well. Arrange pork chops in a single layer in an 8"x12" baking dish. Pour soy mixture over chops. Turn chops to coat evenly with sauce. Cover with plastic wrap and refrigerate several hours or overnight. Drain meat, discard marinade. Spray a large skillet with nonstick cooking spray. Cook chops in skillet over medium-high heat, 6 to 8 minutes per side or until well browned and meat
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