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.
69 K 4.0/5 (22 reviews)
Grade this recipe:
Keywords:
Last modified on: April 3rd 2016
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
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 : Stage 1
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 : Stage 2
Prepare 250 g green cabbage and shred into fine ribbons.

Set aside.

Stage 3 - ⌛ 5 min.
Sautéed Pork with Peanuts : Stage 3
Peel 150 g peanuts, if still in the skins.

Stage 4 - ⌛ 5 min.
Sautéed Pork with Peanuts : Stage 4
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 : Stage 5
Cut 400 g filet mignon (pork loin) into small pieces.

Stage 6 - ⌛ 7 min.
Sautéed Pork with Peanuts : Stage 6
Pour 3 tablespoons 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 2 tablespoons soy sauce and leave to reduce.

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

Stage 8 - ⌛ 3 min.
Sautéed Pork with Peanuts : Stage 8
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 recipe130 RDI=50 %110 RDI=10 %220 RDI=30 %2,880 RDI=140 %12,070 RDI: 140 %
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
Possible allergens in this recipe: Sulfites, Peanuts, Sesame, Soybeans
How much will it cost?
  • For 4 people : 11.05 €
  • 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
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020549 K 44.2 14 hours 30 min.
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.23 M 23.8 6 hours 30 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it.
February 15th 2016478 K4.4 7 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21th 2011139 K5
Red rice pannequets
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.
June 12th 2011248 K4 2 hours
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)

*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