Title: Kung Pao Pork
Categories: Chinese, Pork/ham
Yield: 6 Servings
1 T Sugar
3 T Water
3 T Low-sodium soy sauce
2 T Dry sherry
1 T White vinegar
1 t Cornstarch
1 1/2 t Dark sesame oil
1/4 t Salt
1 lb Pork tenderloin
1 T Cornstarch
1 T Low-sodium soy sauce
1 T Vegetable oil, divided
8 Dried whole red chiles
2 c Coarsely chpped green bell
--pepper
3/4 c Vertically sliced onion
1 t 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 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.
