Side Pannel
Kung Pao Pork
Ingredients List
- 1 tb Sugar
- 3 tb Water
- 3 tb Low-sodium soy sauce
- 2 tb Dry sherry
- 1 tb White vinegar
- 1 ts Cornstarch
- 1 1/2 ts Dark sesame oil
- 1/4 ts Salt
- 1 lb Pork tenderloin
- 1 tb Cornstarch
- 1 tb Low-sodium soy sauce
- 1 tb Vegetable oil, divided
- 8 Dried whole red chiles
- 2 c Coarsely chpped green bell
- --pepper
- 3/4 c Vertically sliced onion
- 1 ts Minced, peeled gingerroot
- 1/2 c Unsalted dry roasted peanuts
- 6 c 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.
Posted to MM-Recipes Digest V3 #253
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.
Posted to MM-Recipes Digest V3 #253
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