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
Salmon rillettes
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
March 26th 2013300 K4.3 2 hours 40 min.
How to prepare sorrel
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
October 6th 2010464 K3.3 35 min.
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31th 20131.17 M 13.4 45 min.
Buckwheat pancakes
Buckwheat pancakes
Buckwheat pancakes (galettes de sarasin in French) are typical of Brittany and are often served as a savoury dish. They are made with buckwheat flour (a cereal-like seed which is gluten free).
July 21th 2015191 K 24.3 15 min.
Preserved lemons
Preserved lemons
For this recipe, the lemons are sliced first (this makes them easier to use later), then salted to drain off the juice before being bottled in herb-flavoured olive oil. These preserved lemons can be used in all sorts of dishes, especially with fish and poultry.
December 2nd 2012142 K 15 12 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)

*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