Kung Pao Pork Recipe

Name: Kung Pao Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sugar; 3 tablespoons water; 3 tablespoons low-sodium soy sauce; 2 tablespoons dry sherry; 1 tablespoon white vinegar; 1 teaspoon cornstarch; 1 1/2 teaspoons dark sesame oil; 1/4 teaspoon salt; 1 pound pork tenderloin; 1 tablespoon cornstarch; 1 tablespoon low-sodium soy sauce; 1 tablespoon vegetable oil, divided; 8 dried whole red chiles; 2 cups coarsely chopped green bell pepper; 3/4 cup vertically sliced onion; 1 teaspoon minced peeled gingerroot; 1/2 cup unsalted dry roasted peanuts; 6 cups hot cooked rice

Servings: persons

1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cups coarsely chopped green bell pepper
3/4 cup vertically sliced onion
1 teaspoon minced peeled gingerroot
1/2 cup unsalted dry roasted peanuts
6 cups hot cooked rice

1
Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
2
Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
3
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.

1524

kcal

Calories

Fat

243

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 18 ingredients. The key ingredients include: 1 tablespoon sugar, 3 tablespoons water, 3 tablespoons low-sodium soy sauce, 2 tablespoons dry sherry, 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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