• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Kung Pao Pork

  • Recipe Submitted by on

Category: Chinese

 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


Combine first 8 ingredients in a small bowl; stir until well-blended. Set

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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