Stir Fry with Peanuts and Mandarins (can be beef, pork, chicken, prawns......) Recipe

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Stir Fry with Peanuts and Mandarins (can be beef, pork, chicken, prawns......)

From Dorothy McNett's recipes at www.dorothymcnett.com. If using salted roasted peanuts you probably will not need to add any extra salt, but raw peanuts could be used if desired and then add a bit of sea salt for flavor. Because this is Pacific Grove Feast of Lanterns, cut the mandarin / tangerine oranges into butterflies!

1 - 2 tablespoons peanut oil, perhaps a little more
5-6 cloves garlic, minced
1/4 cup coriander (cilantro)
1-2 green onions, slivered
3/4 to 1 pound beef, or pork, or chicken cut into strips, or whole prawns
2 teaspoons cornstarch
1/4 - 1/2 teaspoon pepper, as desired
1/4 cup roasted and salted peanuts, chopped
2 tablespoons soy sauce
2-3 fresh mandarin / tangerine oranges, peeled and butterflied
organic baby greens

Heat oil in wok or stir fry pan. Add garlic, coriander and green onions. Cook and stir 1-2 minutes. Cut the meat into slivers or "threads" or if using prawns leave them whole and toss with the cornstarch, adding salt and pepper as desired. Add to the pan and cook and stir several minutes, adding more oil if necessary. When meat is done, add the soy sauce along with the peanuts. Cut the orange segments down the center lengthwise to butterfly them, add to the pork mixture and heat about 30 seconds. Arrange the leaves on serving plate and pour pork mixture over. Garnish with minced cilantro leaves.

Recipe created 2006-01-02.

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