"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Kung Pao Pork Recipe

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This recipe for Kung Pao Pork, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Battles
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ultra-lean pork tenderloin
1 tbsp. cornstarch
1 tbsp. soy sauce
1 tbsp. sugar
1 tsp. cornstarch
1/4 tsp. salt
3 tbsp water
3 tbsp soy sauce
2 tbsp dry sherry
1 tbsp white vinegar
1 1/2 tsp. sesame seed oil
1 tbsp. vegetable oil, divided
8 dried whole hot chilies
2 c. coarsely chopped green bell pepper
3/4 c. vertically sliced onion
1 tsp minced ginger
1/2 c. roasted peanuts
6 c. hot cooked rice

Directions:
Directions:
Trim fat from pork; cut into 1 inch pieces. Combine 1 tbsp cornstarch and 1 tbsp soy sauce in a large ziplock bag; add pork and seal. Toss to coat; marinate in fridge for 15 minutes.

Combine sugar and next 7 ingredients in a small bowl; stir with a whisk until well blended.

Heat 1 tsp oil in large non-stick skillet. Add chills and stir-fry for 1 minute. Add 2 tsp oil and pork and stir-fry 2 minutes. Add bell pepper, onion, and ginger; stir-fry 3 minutes or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat and stir in peanuts. Serve with hot rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep: 16 min, Marinate: 15 min, Cook 7 min
Personal Notes:
Personal Notes:
You can substitute chili flakes for the peppers and powered ginger in lieu of the fresh ginger.

Kerry's twin sister, Mary gave this recipe to me.

 

 

 

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