from Cooking Light & referenced on Meet Me In the Kitchen
1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger
1/2 cup boiling water
1/4 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger
2 teaspoons fresh lime juice
1 teaspoon sesame oil
1 teaspoon chile paste with garlic
1 teaspoon honey
1/2 teaspoon cornstarch
Cooking spray
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1/2 cup thinly sliced green onions
Lime wedges (optional)
Combine first 11 ingredients in a bowl, stirring with a whisk; set aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute. Serve over rice or rice noodles and sprinkle with sliced green onions. Serve with lime wedges, if desired.
1 teaspoon sesame oil
1 teaspoon chile paste with garlic
1 teaspoon honey
1/2 teaspoon cornstarch
Cooking spray
4 (4-ounce) boneless loin pork chops, trimmed and cut into 1/2-inch strips
1 red bell pepper, seeded and thinly sliced (about 2 cups)
1/2 cup thinly sliced green onions
Lime wedges (optional)
Combine first 11 ingredients in a bowl, stirring with a whisk; set aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and pepper; cook 6 minutes or until pork is done. Add peanut butter mixture to pan, stirring well to coat pork; bring to a boil. Reduce heat, and simmer 1 minute. Serve over rice or rice noodles and sprinkle with sliced green onions. Serve with lime wedges, if desired.
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