Sweet + Sour Peanut Stew
I got the idea for this soup after reading a recipe about pork + peanut lettuce wraps…but it seemed hard at the time to make a cold meal on a cold rainy day, so I reimagined the recipe into a stew using ingredients I had on hand.
Feel free to do some substitutions with the vegetables, using up whatever leftovers you might have in your fridge!
I guarantee a crowd pleaser with this soup’s satisfying sweet + salty broth thanks to the sweetness of mirin, saltiness of tamari and fish sauce, and accents of tangy lime juice. Chock full of vegetables, you’ll be glad to have the satisfying anchor of animal protein to provide balance and taste.
Prep Time 10 minutes
Cook Time 20 minutes
Makes 4-5 servings
Ingredients
½ pound organic ground pork or chicken
1 bunch scallions chopped, white bottoms and green tops separated
4 carrots, chopped
4 stalks celery, chopped
1 tablespoon mirin or maple syrup
2 tablespoons tamari or soy sauce
1 ½ tablespoon fish sauce
Juice of 1 lime
4 cups bone broth or vegetable broth
1 cup baby potatoes quartered
4 cups chopped kale
Serve each portion with
1 tablespoons chopped peanuts cashews
1 tablespoon cilantro leaves
Directions
Saute ground pork, scallion whites, carrots, celery and potatoes in a large soup pot over medium heat, breaking up pork into bite-size crumbles with a wooden spoon until pork is about halfway cooked.
Add the mirin, tamari, fish sauce and lime juice to the pot, stirring after each addition. Continue to saute a few minutes more letting the components soak in the flavors.
Add the broth and bring to a boil, then lower heat and continue to simmer until the vegetables are cooked. Remove from heat and add the chopped kale. Serve each portion with chopped nuts and cilantro leaves.
Enjoy!
Note: can be made Detox-friendly by using ground chicken and cashews.
