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My Best Recipe

Peanut Butter Adds Unusual Touch to Pork

February 12, 1987

"Here is a recipe my family and I really enjoy," Karen L. Nichols writes. "We hope other lovers of peanut butter will think it's delicious, too. It's easy to prepare and cooks very quickly in a wok or skillet."

PEANUT NOODLES AND PORK

1 (8-ounce) package wide egg noodles

1 (1 1/4-pound) pork tenderloin

1/2 cup soy sauce

Oil

2/3 cup chunky peanut butter

1 tablespoon sugar

1/2 to 1 teaspoon hot pepper sauce

3 green onions, sliced

1 small bunch spinach, coarsely sliced

Cook noodles in boiling water, then drain. Keep warm. Cut pork tenderloin into 1/8-inch-thick slices. In medium bowl, mix pork with 1/4 cup soy sauce and 1 tablespoon oil. Set aside.

In small bowl, mix peanut butter, sugar, hot pepper sauce, 1/4 cup soy sauce and 2/3 cup hot tap water until blended. Set aside.

Heat 3 tablespoons oil in wok or 12-inch skillet over medium heat. Cook green onions until tender. Turn heat to high and cook pork mixture until pork loses its pink color, 2 to 3 minutes, stirring constantly. Remove pan from heat.

Add noodles, peanut mixture and spinach to mixture, tossing gently to mix well. Briefly heat until hot, if desired. Serve immediately. Makes 4 to 6 servings.

--KAREN L. NICHOLS

Pomona

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

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