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April 22, 2005

Black Thai Pork

Black Thai Pork

4 boneless pork chops, cut into stir-fry strips
1 cup salsa OR picante sauce
1/2 cup peanut butter
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon molasses
1 tablespoon water
1 teaspoon chili powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 tablespoon sesame seed, toasted if desired
2 tablespoons thinly sliced green onions
3 cups hot cooked cellophane noodles or rice

1. For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
2. Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.
3. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2 to 3 minute or until cooked through.
4. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice.

Makes 5 servings.

Nutrition Facts
Calories 420 calories
Protein 24 grams
Fat 19 grams
Sodium 710 milligrams
Cholesterol 45 milligrams

(From CooksRecipes.Com)

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Posted by TulipGirl  |  01:55 PM|  TrackBack (0)  |   Words

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Comments

This is making my new vegetarian resolve really hard to keep. And here I was doing so well....

Posted by: sparrow at April 22, 2005 08:34 PM

I added carrots to it, and it was yummy that way. The sauce was a bit strong, and we didn't need as much as the recipe makes. Sooooo. . . I bet you could to blackened carrots/leeks/zucchini in place of the pork. Firm tofu would probably do well, too. *grin* THe carrots were super yummy, btw--I ate more of them than the pork.

Posted by: TulipGirl at April 22, 2005 08:36 PM

Hey, you might be interested in my fried chicken recipe Imposted a while back: Get Thee Behind Me Fried Chicken. I don't cook it as much because it tastes way, way too good, and I eat too much of it.

Posted by: Danny Carlton at April 30, 2005 06:51 PM

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