Kung pao pork
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Water |
| 3 | tablespoons | Low-sodium soy sauce |
| 2 | tablespoons | Dry sherry |
| 1 | tablespoon | White vinegar |
| 1 | teaspoon | Cornstarch |
| 1½ | teaspoon | Dark sesame oil |
| ¼ | teaspoon | Salt |
| 1 | pounds | Pork tenderloin |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Low-sodium soy sauce |
| 1 | tablespoon | Vegetable oil, divided |
| 8 | Dried whole red chiles | |
| 2 | cups | Coarsely chpped green bell pepper |
| ¾ | cup | Vertically sliced onion |
| 1 | teaspoon | Minced, peeled gingerroot |
| ½ | cup | Unsalted dry roasted peanuts |
| 6 | cups | 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.