Kung Pao Pork
Source of Recipe
Cooking Light YEAR: 1996 ISSUE: May PAGE: 113
Recipe Introduction
recommended for living lean due to amount of off plan ingredients, unless you modify it a bit
List of Ingredients
1 tablespoon sugar or splenda
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil divided
8 dried whole red chiles * see note
2 cups coarsely chopped green bell pepper
3/4 cup onion sliced vertically
1 teaspoon ginger root peeled and minced
1/2 cup peanuts, dry-roasted unsalted
6 cups hot cooked rice Recipe
Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside. Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and ginger root; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice
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Notes: Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.
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