Pork- Kung Pao Pork
Source of Recipe
LaCrosse Tribune 02/04/02
List of Ingredients
1 pound boneless pork loin, cut into 1/2-inch cubes
2 tablespoons plus 1/4 cup bottled stir-fry sauce, divided
1/4 teaspoon cornstarch
1 tablespoon dry sherry
3 tablespoons vegetable oil, divided
6 whole dried red chiles
1 large onion, cut into 1/2-inch squares
1 large red or green bell pepper, cut into 1/2-inch squares
2 cloves garlic, minced
1/2 cup unsalted roasted peanuts
Recipe
Coat pork with mixture of 2 tablespoons stir-fry sauce and cornstarch. Combine remaining 1/4 cup stir-fry sauce and sherry. Heat 2 tablespoons oil in hot wok or large skillet over high heat. Add chiles, breaking 2 peppers in half. Stir-fry 20 seconds, or until chiles turn black. Add pork and stir-fry 3 minutes; remove. Heat remaining 1 tablespoon oil in same pan; add onion, bell pepper and garlic; stir-fry 3 minutes. Stir in pork and stir-fry sauce mixture. Cook, stirring, until sauce boils and all pieces are coated with sauce. Stir in peanuts; serve immediately.
Makes 6 servings.
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