Kung Pao Pork Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Sugar,
3 tbsp: Water,
3 tbsp: Low-sodium soy sauce,
2 tbsp: Dry sherry,
1 tbsp: White vinegar,
1 tsp: Cornstarch,
1 1/2 tsp: Dark sesame oil,
1/4 tsp: Salt,
1 lbs: Pork tenderloin,
1 tbsp: Cornstarch,
1 tbsp: Low-sodium soy sauce,
1 tbsp: Vegetable oil, divided
8: Dried whole red chiles,
2 cup: Coarsely chpped green bell -pepper,
3/4 cup: Vertically sliced onion,
1 tsp: Minced, peeled gingerroot
1/2 cup: Unsalted dry roasted peanuts,
6 cup: Hot cooked rice,
Directions:
Combine first 8 ingredients in a small bowl; stir
until well-blended. Set aside.
Trim fat off pork. Cut pork into 1-inch cubes.
Combine pork, 1 T cornstarch, and 1 T 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 gingerroot; 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.
Source from luhu.jp
until well-blended. Set aside.
Trim fat off pork. Cut pork into 1-inch cubes.
Combine pork, 1 T cornstarch, and 1 T 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 gingerroot; 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.
Source from luhu.jp