Sautéed Pork with Peanuts


Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.
55 K 4.0/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: April 3rd 2016
For 2 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 20 min.
Sautéed Pork with Peanuts
Peel and rinse the carrots, turnips and leeks.

Dice all the vegetables small and cook briefly until barely tender in boiling salted water.

Cool rapidly in cold water, then drain thoroughly.

Set aside.

Stage 2 - 10 min.
Sautéed Pork with Peanuts
Prepare 125 g green cabbage and shred into fine ribbons.

Set aside.

Stage 3 - 5 min.
Sautéed Pork with Peanuts
Peel 75 g peanuts, if still in the skins.

Stage 4 - 5 min.
Sautéed Pork with Peanuts
Put the peanuts into a frying pan on high heat to dry roast them (you can also do this in the oven).

Set aside.

Stage 5 - 3 min.
Sautéed Pork with Peanuts
Cut 200 g filet mignon (pork loin) into small pieces.

Stage 6 - 7 min.
Sautéed Pork with Peanuts
Pour 1.5 tablespoon sesame oil into a large frying pan or wok on high heat. When really hot, add the meat, salt and pepper, and cook until the meat is nicely browned.

Add 1 tablespoon soy sauce and leave to reduce.

Stage 7 - 2 min.
Sautéed Pork with Peanuts
Add the vegetables and mix well.

Stage 8 - 3 min.
Sautéed Pork with Peanuts
At the last minute, add the peanuts, parsley and chopped chives. Mix well and serve immediately.
Remarks
For the herbs, use whatever you have available: parsley and chives, of course, but coriander, spring onion (scallion), chervil or others, too.
Keeping: Several days in the fridge covered with plastic flm. Should be reheated.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %50 RDI=5 %110 RDI=20 %1,440 RDI=70 %6,030 RDI: 70 %
Per 100 g7 RDI=3 %6 RDI=1 %10 RDI=2 %180 RDI=9 %740 RDI: 9 %
Per person30 RDI=10 %30 RDI=3 %50 RDI=8 %720 RDI=40 %3,020 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Peanuts, Sesame, Soybeans
How much will it cost?
  • For 2 people : 5.55 €
  • Per person : 2.80 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Loin of pork with herbs and julienne vegetables
Loin of pork with herbs and julienne vegetables
Pork loin is cut into individual portions, which are split and filled with herbs before cooking. They are served with crunchy julienne vegetables and a cream sauce.
November 27th 2015360 K4.2 2 hours 35 min.
How to use a vanilla pod effectively
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
February 21th 2011391 K4.3 35 min.
Stewed plums
Stewed plums
Quick and simple, stewed plums can also be spread like jam.
June 27th 2010468 K2.6 40 min.
Pavlova
Pavlova
Pavlova is a dessert which originated in New Zealand (or was it Australia?). It consists of a meringue shell filled with a layer of whipped cream and topped with seasonal fruit.
March 24th 2013121 K4.3 2 hours 35 min.
Chocolate Chantilly
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
September 25th 2013176 K5 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page