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Sautéed Pork with Peanuts

Name: Sautéed Pork with Peanuts
Prep time: 43 min
Cook time: 12 min
Total time: 55 min
Yield: 4 people
Cuisine: French
Ingredients: 2 carrots; 2 turnips; 1 leek; 250 g green cabbage; 150 g peanuts; 400 g filet mignon (pork loin); 3 tablespoons sesame oil; 2 tablespoons soy sauce; parsley; chives; salt; pepper

This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.

71 K 4.0/5 (22 reviews)

55 min.

Easy

11.05 €

4 people

12 Ingredients

Last modified on: April 3^rd 2016

For 4 people, you will need:

1 2 carrots
2 2 turnips
3 1 leek
4 250 g green cabbage
5 150 g peanuts
6 400 g filet mignon (pork loin)
7 3 tablespoons sesame oil
8 2 tablespoons soy sauce
9 parsley
10 chives
11 salt
12 pepper
Total weight: 1,635 grams

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

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Step by step recipe

Stage 1 - ⌛ 20 min.

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.

Prepare 250 g green cabbage and shred into fine ribbons.

Set aside.

Stage 3 - ⌛ 5 min.

Peel 150 g peanuts, if still in the skins.

Stage 4 - ⌛ 5 min.

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.

Cut 400 g filet mignon (pork loin) into small pieces.

Stage 6 - ⌛ 7 min.

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.

Add the vegetables and mix well.

Stage 8 - ⌛ 3 min.

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 recipe	130 RDI=50 %	110 RDI=10 %	220 RDI=30 %	2,880 RDI=140 %	12,070 RDI: 140 %
Per 100 g	7 RDI=3 %	6 RDI=1 %	10 RDI=2 %	180 RDI=9 %	740 RDI: 9 %
Per person	30 RDI=10 %	30 RDI=3 %	50 RDI=8 %	720 RDI=40 %	3,020 RDI: 40 %