RELATED RECIPES
Slow Cooker Pulled Pork Salad
Udon with Japanese Pork and Vegetable Curry
Asian Peanut Sauce
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1.2 hours
4 servings
Adjust servings
Makes about 3 cups
dairy-free
gluten-free
(?)
Has gluten from:
hoisin sauce
kid friendly
has meat
(?)
Has meat from:
pork rib
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
light brown sugar
pork rib
vegetarian
(?)
Not vegetarian due to:
pork rib
pescetarian
(?)
Not pescetarian due to:
pork rib
paleo
(?)
Not paleo due to:
vegetable oil
light brown sugar
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fat (total lipid) as 134%, Protein as 80.4%, Sodium as 111% and Sugar as 84.0% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.2% of RDA
• Calories: 70.6% of RDA
• Carbs: 16.7% of RDA
• Fat (total lipid): 134% of RDA
• Fiber: 41.7% of RDA
• Fructose: 0.3% of RDA
• Protein: 80.4% of RDA
• Sodium: 111% of RDA
• Sugar: 84.0% of RDA
• Vitamin A (IU): 9.6% of RDA
• Vitamin B6: 116% of RDA
• Vitamin C: 44.6% of RDA
• Iron: 6.7% of RDA
• Magnesium: 76.9% of RDA
• Manganese: 46.1% of RDA
• Niacin: 112% of RDA
• Potassium: 64.9% of RDA
• Zinc: 84.5% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
45.9
g
Calories
1413
 
Fiber
11.7
g
Iron
1.27
mg
Protein
90.4
g
Sodium
1510
mg
Sugars
26.2
g
Fat (total lipid)
82.1
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
tbsp
+
-
 
 
2
tbsp
+
-
 
more or less to taste.
 
1 1/2
cups
+
-
 
Ground to a powder - can substitute 1 cup 100% pure peanut butter.
 
1/4
cups
+
-
 
Can use palm sugar as well.
 
2
cups
+
-
 
Unsweetened.
 
1/3
cups
+
-
 
Can use fresh lemon juice.
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
 
1/2
cups
+
-
 
minced - can use cilantro as well.
 
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INGREDIENTS FOR: BASIC ASIAN STOCK (BEEF, PORK, OR CHICKEN)
Amount
Measure
Ingredient
 
3
lbs
Chicken or beef can be used, depending on the flavor of stock you want.
 
1
lb
Peeled and cut into 2-inch-thick rounds. Can use whole white round turnips as well.
 
4
inches
sliced and lightly crushed.
 
8
whole
trimmed and lightly crushed.
 
1
tsp
Can use white peppercorns.
 
 
 
Add for taste.
 
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Recipe Short Name:
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PREPARATION
MAKING THE STOCK
1.
Follow the steps for recipe "Basic Asian Stock", which is in the dependent recipes section to the right.
MAKING THE SAUCE
2.
In saucepan, heat the oil over medium heat. Add curry paste and stir-fry until fragrant (about 2 minutes).
3.
Add peanuts and stir, roasting them until two shades darker but not burnt (about 8 minutes).
4.
Add sugar and continue to stir until the sugar is dissolved and starts to caramelize (about 1-2 minutes).
5.
Add coconut milk, asian stock, tamarind, hoisin sauce, and fish sauce.
6.
Reduce heat to low and simmer the sauce until slightly thickened, allowing the natural oils from the peanuts to surface (about 45 minutes).
7.
Turn off heat and stir in mint leaves or cilantro. Serve at room temperature.
DEPENDENT RECIPES:
1.
Basic Asian Stock (beef, pork, or chicken)
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
The cooked sauce can be refrigerated for up to 3 days. It may thicken if refrigerated. Simply add a small amount of water or chicken stock to loosen the sauce while reheating it.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1413
Protein 90.4 g
Carbohydrates 45.9 g
Iron 1.27 mg
Fiber 11.7 g
Calcium 31.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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