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.
68 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
Moussaka
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
August 1st 2011393 K 14 2 hours 55 min.
Prune Far
Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
October 3rd 2010253 K 15 1 hour 10 min.
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its full flavour into the lentils during cooking. Not only will the lentils be perfectly cooked and extra-tasty, thanks to the sausage, they are ideal to serve with the sausage itself.
February 5th 2017162 K4.5 1 hour 5 min.
Breton sablé biscuit dough
Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla. This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
August 1st 2018123 K 30 min.
Cretan salad
Cretan salad
A hint of Crete in the flavours of this salad, with a mix of crunchy and soft textures: diced tomatoes, sliced spring onions, feta and tuna.
August 29th 201878 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)

*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