Cut pork chops into 1/4-in.-thick bite-size strips; place in a large resealable plastic bag. Add 2 Tbsp. peanut sauce; seal bag. Turn bag to evenly coat pork strips with sauce. Marinate in the refrigerate for 1 to 24 hours.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Ready for a stir-fry the whole family will love? This dish combines juicy Hy-Vee Midwest pork chops with veggies and edamame in a flavorful Szechuan peanut sauce.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee Midwest Pork boneless pork loin chops | ||
| 6 tbsp. Culinary Tours Szechuan style peanut sauce, divided | ||
| 2 tbsp. Hy-Vee canola oil, divided | ||
| 1 package(s) (16-oz.) Hy-Vee frozen stir fry vegetables | ||
| 1 c. frozen shelled edamame | ||
| 1 package(s) (14-oz.) Chinese-style lo mein noodles | ||
| ½ c. chopped green onions, plus additional for garnish | ||
| ⅓ c. chopped cilantro, plus additional for garnish | ||
| ¼ c. chopped Hy-Vee unsalted dry roasted peanuts, plus additional for garnish | ||
| Hy-Vee crushed red pepper, for garnish | ||
| Lime wedges, for serving |
Things To Grab
- Cutting board
- Sharp knife
- Large resealable plastic bag
- Large deep skillet or wok
- Wooden spoon
- Large bowl
- Large saucepan
- Colander
Directions
Heat 1 Tbsp. oil in a large deep skillet or wok. Add the pork strips. Cook and stir over medium-high heat for 2 to 3 minutes until pork reaches 145 degrees. Transfer to a large bowl; set aside.
Add the remaining 1 Tbsp. oil to skillet. Add frozen vegetables and edamame; cook and stir over medium-high heat for 2 to 4 minutes or until heated through. Transfer to bowl with the pork.
Cook lo mein noodles in boiling water according to pkg. directions. Drain; reserve 1/2 cup pasta water. Add noodles to bowl with pork and vegetables.
Heat remaining 4 Tbsp. peanut sauce in skillet over medium-low heat. Add pork-vegetables-noodle mixture, reserved 1/2 cup pasta water, 1/2 cup green onions, 1/3 cup cilantro and 1/4 cup peanuts; toss to combine and coat. Garnish with additional green onions, cilantro, peanuts crushed red pepper; serve with lime wedges, if desired.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 32g
- Cholesterol: 70mg
- Sodium: 730mg
- Total Carbohydrates: 58g
- Protein: 39g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 20%