Pork and Cabbage Peanut Stir-Fry | Cook Smarts
Creamy, peanut-based sauce finishes this quick weeknight stir-fry. We often serve stir-fry over rice, but we're mixing things up and using thin "vermicelli" ric
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mealplans.cooksmarts.com.
Ingredients
- 1/2 cup Coconut milk
- 1/3 cup Stock, any type
- 1 Tbsp Cornstarch
- 3 Tbsp Soy sauce, low-sodium
- 1 Tbsp Peanut butter, creamy
- 1 tsp Brown sugar
- 1 tsp Chili-garlic sauce
- 1/4 cup Peanuts, chopped
- 8 oz Carrots, sliced at a bias
- 1 lb Cabbage, napa or savoy, chopped, white and green parts separate
- 2 stalks Green onions, chopped, white and green parts separate
- 1 lb Pork chops, boneless, cut into strips (sub pork tenderloin)
- 4 oz Noodles, rice vermicelli (thin rice noodles; sub soba noodles)
- 1 Tbsp + 1 Tbsp Oil, cooking
- for serving Hot sauce (opt)
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