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1 boneless pork shoulder butt roast (3-4 lbs), cut into 1 1/2 in cubes
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2 medium parsnips, peeled and sliced
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1 small sweet red pepper, thinly sliced
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1 cup chicken broth
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1/4 cup reduced-sodium teriyaki sause
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2 Tbsp rice vinegar
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1Tbsp minced fresh gingeroot
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1 Tbsp honey
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2 garlic cloves, minced
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1/2 tsp crushed red pepper flakes
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1/4 cup creamy peanut butter
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2 green onions, chopped
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2 Tbsp chopped dry-roasted peanuts
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