Kung Pao Pork Recipe

Name: Kung Pao Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. lean pork, cut into 1/2-inch cubes; 2 tsp. cornstarch; 2 cloves garlic, minced; 1 small red pepper, chunked; 1/4 c. unsalted peanuts; 4 Tbsp. soy sauce, divided; 2 Tbsp. lemon juice; 1/4 tsp. crushed red pepper; 2 Tbsp. olive oil; 1 small onion, chunked; 1/4 c. water

Servings: persons

3/4 lb. lean pork, cut into 1/2-inch cubes
2 tsp. cornstarch
2 cloves garlic, minced
1 small red pepper, chunked
1/4 c. unsalted peanuts
4 Tbsp. soy sauce, divided
2 Tbsp. lemon juice
1/4 tsp. crushed red pepper
2 Tbsp. olive oil
1 small onion, chunked
1/4 c. water

1
Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.
2
Combine remaining 2 tablespoons soy sauce, lemon juice, cornstarch, crushed red pepper and 1/4 cup water.
3
In wok or large skillet, stir-fry pork and garlic in hot oil for 3 minutes or until brown.
4
Add red pepper and onion.
5
Stir-fry for 3 minutes.
6
Add cornstarch mixture; cook and stir until slightly thickened.
7
Add peanuts.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 lb. lean pork, cut into 1/2-inch cubes, 2 tsp. cornstarch, 2 cloves garlic, minced, 1 small red pepper, chunked, and more.

Yes, Kung Pao Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Pork

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