Cooking Goddess
Chef Extraordinaire
I started a slow-cooker Thai Pork Peanut dish last night too late for it to be supper, so I set the meat and sauce in the fridge to finish the dish tonight. That part is heading into the slow cooker mere minutes from now. Once it's back up to cooking temp, I'll add red pepper strips. When done, I'll remove the peppers and pork, add in the creamy peanut butter and stir until incorporated into the pot juices, and return the peppers and meat to sauce them up. I think I'll pull the solids a bit early so that they can sit in the peanut sauce a bit longer. Hope I don't end up with grainy sauce. This is a first-time-for-me recipe.
I'll serve that over cellophane noodles and with a side of broccoli and garlic sauteed in sesame-peanut oils.
What are you eating tonight?
I'll serve that over cellophane noodles and with a side of broccoli and garlic sauteed in sesame-peanut oils.
What are you eating tonight?