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    Kung Pao Pork


    Source of Recipe


    buny

    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

    —————
    Notes: Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.

 

 

 


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