Kung pao pork

6 Servings

Ingredients

QuantityIngredient
1tablespoonSugar
3tablespoonsWater
3tablespoonsLow-sodium soy sauce
2tablespoonsDry sherry
1tablespoonWhite vinegar
1teaspoonCornstarch
teaspoonDark sesame oil
¼teaspoonSalt
1poundsPork tenderloin
1tablespoonCornstarch
1tablespoonLow-sodium soy sauce
1tablespoonVegetable oil, divided
8Dried whole red chiles
2cupsCoarsely chpped green bell pepper
¾cupVertically sliced onion
1teaspoonMinced, peeled gingerroot
½cupUnsalted dry roasted peanuts
6cupsHot 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.