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KUNG PAO PORK |
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| Ingredients: |
1 red bell pepper
1 small onion
1 can water chestnuts
1 pound pork tenderloin
1/3 cup Soy sauce, divided
1/4 cup water
3 tablespoons lemon juice
2 tablespoons sugar
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2 teaspoons cornstarch
1/4 teaspoon dried crushed red pepper
1 Tablespoon chopped Jalapeño
1/4 teaspoon salt
2 tablespoons olive oil
1 Tablespoon minced Garlic
1/2 cup unsalted roasted peanuts
Fluffy Hot Rice
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| Procedures: |
Cut the bell pepper and onion into 1/2" strips.
Cut pork into 1/2" cubes and put in a ziploc bag. Drizzle with 1/4 cup Soy Sauce and marinate for at least an hour.
Combine remaining soy sauce, water and next 6 ingredients, stirring until blended; set aside.
Pour olive oil around the top of a wok or skillet, coating sides; heat at medium-high heat for 2 minutes. Add pork and garlic; stir-fry 3 minutes or until lightly browned. Add bell pepper, water chestnuts and onion; stir-fry 3 minutes or until vegetables are tender.
Add soy sauce mixture; stir-fry 2-3 minutes or until thickened.
Stir in peanuts; serve over rice.
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| Notes: |
2023-01-03: Made for the Payne’s visit.
2021-09-03: We used 1,5 tenderloins for a “back-to-school” dinner for SKDL, served with Sister Cities Slaw, Schubert Rolls and Fleming Butter, over rice.
2021-04-03: A double batch for Pre-Easter dinner with SKDL
2020-11-21: An excellent batch served over Asian Noodles.
2010-11-17: Added to our Cookbook
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06/12/2023
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