1
medium red bell pepper, cut into 1-inch pieces (1 1/4 cups)
4
oz fresh snow pea pods (1 cup), stings removed, cut diagonally in half
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Steps
1
In 1-gallon resealable food-storage plastic bag, shake flour and garlic-pepper blend to mix. Add pork; seal bag and shake to coat.
2
In 5-quart Dutch oven, heat oil over medium heat. Add coated pork; cook, stirring occasionally, until pork is evenly golden brown.
3
Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping brown bits off bottom of Dutch oven. Reduce heat to low. Cover; simmer 30 minutes.
4
Add squash. Cover; simmer 30 minutes or until pork and squash are tender.
5
Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. If desired, serve over hot cooked white rice.
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Top each serving with chopped dry-roasted peanuts and fresh cilantro.
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