Kung Pao Pork Recipe
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Category: |
Category: |
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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
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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. |
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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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