I realize my last post included a Thai recipe. I wasn’t quite ready to eat Thai food again yet, but I have had such little time available to spend on making a menu plan. This week, I just picked up the nearest cooking magazine and only cooked from the one source. The recipe for Satay-Style Pork Stew in the April/May issue of Taste of Home is my new favorite Thai dish. And even better, it’s a crock pot meal! I’m also always looking to get out of our veggie rut, and this one calls for parsnips!
Thai Pork Stew (Adapted from Taste of Home’s Satay-Style Pork Stew)
- 1 pork tenderloin (1-2 lbs), cut into 1 1/2″ cubes
- 2 medium parsnips, peeled and sliced
- 1 large red bell pepper, sliced
- 1 chicken bouillon cube, dissolved in 1 cup hot water
- 1/4 cup teriyaki sauce
- 2 T. rice wine vinegar
- 1 T. grated gingerroot
- 1 T. honey
- 2 garlic cloves, minced
- 1/2 t. red pepper flakes, plus more to taste
- 1/4 cup crunchy peanut butter
- Cooked rice
- 2 green onions, chopped
Combine the first 10 ingredients in a slow cooker. Cover and cook on low for 8 hours. Stir in peanut butter. Serve with rice and top with green onions. Add red pepper flakes to taste.