Kung pao pork

Yield: 6 Servings

Measure 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 \N 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

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.

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