Ingredients
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1⁄3 cup all-purpose Flour
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1⁄2 teaspoon Garlic
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4 boneless Pork
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3 tablespoons Vegetable Oil
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1 bottle (11.5 oz) Peanuts
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1 cup Chicken broth
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1 teaspoon crushed Red Pepper Flakes
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2 cups cubed (1 inch) peeled Butternut Squash
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1 medium red Bell Peppers
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4 oz fresh snow Peas
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Hot cooked white Rice
Directions
Steps
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1
Done
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In 1-gallon plastic bag, shake flour and garlic-pepper blend to mix. Add pork to bag; shake to coat. |
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2
Done
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In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown. |
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3
Done
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Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low; cover and simmer 30 minutes. |
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4
Done
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Add squash; cover and simmer 30 minutes or until pork and squash are tender. |
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5
Done
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Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. Serve over hot cooked white rice. |
