51 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 12
  • 3 Rating Star 11
  • 1 Rating Star 4
  • 2 Rating Star 2

A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.

GILL846
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Ingredients

Directions

  • In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.

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  • Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

Nutrition Facts

574.48 calories; 40.71 g protein; 28.37 g carbohydrates; 35.06 g fat; 80.7 mg cholesterol; 2130.98 mg sodium.Full Nutrition


Reviews (40)

Read All Reviews

Most helpful positive review

06/14/2006
This was really good. It was a little too hot for me but hubby loved it. I didn't add the veggies and it was great served with the "poor man's rice" from this site. Great dinner...thanks for the post.
(13)

Most helpful critical review

07/03/2018
I reduced the soy sauce after I read one review that it was way too salty. Even then it was much too salty. Disappointed. Will try to see if coconut milk added to the leftovers will help.
51 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 12
  • 3 Rating Star 11
  • 1 Rating Star 4
  • 2 Rating Star 2
06/14/2006
This was really good. It was a little too hot for me but hubby loved it. I didn't add the veggies and it was great served with the "poor man's rice" from this site. Great dinner...thanks for the post.
(13)
06/29/2009
OMG this was waaay to salty! I always use low sodium soy and even then this was extremly salty. I guess it would have helped if i used low sodium chicken broth too. Needed more peanut butter and cornstarch to thicken it up a bit at the end. Will not make this again.
(6)
06/24/2008
This was pretty good. I used low sodium soy sauce & low sodium chicken broth & left out the pepper flakes because I have small children. Next time I will use regular chicken broth because it needed a little more salt. Very quick & easy.
(6)
08/21/2006
Great dish! The pork was very tasty; I added fresh veggies instead of frozen powdered ginger instead of fresh ginger and I left out the cashews. It was still a hit for myself and my husband!
(6)
03/26/2007
Delicious!I was so afraid it wouldn't turn out it looks weird when you mix the sauce but dang!I think next time I will add some pinneapple I think that would be tastey!
(3)
10/22/2008
Nice idea - and the final dish was really good - but the sauce as written was WAY too salty for me. I ended up adding quite a bit of coconut milk to it to calm it down. Otherwise the recipe is good - especially using fresh veggies but you gotta cut down on the soy. Thanks for the recipe!
(3)
11/19/2008
This was very tasty. I didn't have chicken broth and used water in it's place. It was a bit salty so I added a little milk at the end to cut the salt and make a more gravy-like sauce and I served it over rice which I did not salt either...it was very good...
(2)
08/21/2005
used low salt soy sauce thought original was too salty its excelant either way
(2)
07/14/2009
I thought this was just OK. The only changes I made were the low sodium soy sauce and the low sodium chicken broth that every other reviewer had mentioned and I used fresh broccli carrots sugar snap peas and red pepper instead of frozen. My husband and I still thought this lacked in flavor. We were expecting a much more peanuty flavor.
(1)