Weeknight Dan Dan Pork

6 servings


10 minutes

active time

20 minutes

total time


1 cup low-sodium chicken broth

1/2 cup dry sherry

1/4 cup low sodium soy sauce

1/4 cup creamy peanut butter (not natural)

2 tbsps chili garlic sauce

2 tbsps cornstarch

4 tsps light brown sugar

4 tsps toasted sesame oil

2 tbsps peanut oil (or other neutral oil)

2 lbs ground pork

2 tbsps minced garlic

2 tbsps minced ginger (I use ginger paste)

1 cup minced fresh cilantro, more for garnish

zest and juice of one lime

1 lb cooked spaghetti or stir fry noodles

chopped dry-roasted peanuts


In a medium bowl, whisk together broth, sherry, soy sauce, peanut butter, chili garlic sauce, cornstarch, brown sugar and sesame oil. Set aside.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add ground pork and cook until no longer pink and cooked through, crushing with a spatula to break into small chunks, just as you would with any other ground meat. Continue cooking until any liquid in the pan has been absorbed by the meal (fat/water). Stir in garlic and ginger and cook for another minute. Stir in broth mixture, simmer until thickened, 1-2 minutes more. Stir in cilantro, zest and juice of one lime.

Serve pork over prepared noodles and garnish with crushed peanuts.


Serving Size



593 kcal

Total Fat

45 g

Saturated Fat

14 g

Unsaturated Fat


Trans Fat



109 mg


817 mg

Total Carbohydrate

11 g

Dietary Fiber

1 g

Total Sugars

2 g


30 g

6 servings


10 minutes

active time

20 minutes

total time
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