Recipes: Pork Satay with Red Chile Peanut Sauce, Napa Cabbage and Green Onion Slaw, Red Chile-Peanut Sauce

Pork Satay with Red Chile Peanut Sauce

Serves 6.

Note: You will need skewers for this recipe. If using wooden ones, they should be soaked in water 30 minutes before using on the hot grill. Make the slaw and peanut sauce while the meat is marinating. From "Bobby Flay's Grilling for Life."

• ¹/₄c. low-sodium soy sauce

• 2 tbsp. peanut oil

• 2 tbsp. finely chopped fresh ginger root

• 4 cloves garlic, finely chopped

• 2 lb. pork tenderloin

• Napa Cabbage and Green Onion Slaw (see recipe)

• Red Chile Peanut Sauce (see recipe)

• Chopped peanuts, pistachios and fresh parsley, diced, for garnish

To make marinade: Whisk together the soy sauce, peanut oil, ginger, garlic and pepper in a medium bowl. Quarter the tenderloin lengthwise, then slice crosswise to make 24 equal pieces. Toss with marinade, cover, and refrigerate for 1 to 4 hours (the longer the better).

To serve: Arrange pork skewers on top of Napa slaw, drizzle with peanut sauce, and top with chopped peanuts, pistachios and parsley. (Go easy on the peanut sauce; it's extremely rich.)

Nutrition information per serving (with sauce and slaw):

Calories372 Fat 19 gSodium650 mg

Carbohydrates13 g Including sat. fat 7 g Calcium130 mg

Protein40 gCholesterol96 mgDietary fiber4 g

Napa Cabbage and Green Onion Slaw

Serves 6.

• ¹/₄c. rice vinegar

• 2 tsp. low-sodium soy sauce (less if you don't like salty food)

• 2 tsp. toasted sesame oil

• 4 green onions, thinly sliced

Whisk together the vinegar, soy sauce and sesame oil, then toss with the cabbage and green onions. Let sit 30 to 60 minutes before serving.

Nutrition information per serving:

Calories47 Fat 2 gSodium72 mg

Carbohydrates8 g Including sat. fat 0 g Calcium105 mg

Diabetic exchanges per serving: 1 vegetable exch. and ½ fat exch.

Red Chile-Peanut Sauce

Makes about 1 cup.

Note: Ancho chile powder is available in the Mexican food aisle and in the seasoning rack of larger supermarkets.

• 2 tbsp. peanut oil

• 2 tbsp. ancho chile powder (see Note)

• ¹/₂c. unsweetened light coconut milk

• 3 tbsp. low-sodium soy sauce (less if you don't like salty food)

• ¹/₄c. smooth peanut butter

• 2 tbsp. fresh lime juice

• ¹/₄tsp. freshly ground black pepper

Heat the oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft, about 2 minutes. Add the ancho chile powder and cook 1 minute. Add the coconut milk and soy sauce, and bring to a simmer. Transfer the mixture to a blender or food processor; add the peanut butter and lime juice, and process until combined. Season with salt and pepper. Cover and keep warm. Serve drizzled over meat.

Nutrition information per (2-tablespoon) serving:

Calories100 Fat 8 gSodium313 mg

Carbohydrates5 g Including sat. fat 3 g Calcium12 mg