Kung Pao Pork

This recipe is from my recipe box; I have no idea where it originated.

Measurements are approximate. I like a lot of sauce, so actually used a bit more liquid than this calls for.

1/3 cup water
1/4 cup soy sauce
2 1/2 T sugar
1 fresh lemon, juiced
3 t cornstarch
¼ t red pepper flakes
2 T peanut oil
1 lb boneless pork, cubed (I used butterfly chops)
sesame oil
2 large green onions, sliced
1/2 green pepper, sliced thinly
2 garlic cloves, minced
1/4 cup roasted peanuts

In a large bowl whisk together first 6 ingredients. Whisk in oil. Toss in pork; cover and refrigerate.

Heat a wok on medium high heat til very hot. Drizzle with sesame oil.

Stir fry onion and green pepper for a few minutes. Remove from wok and set aside. Stir fry garlic for a few seconds. Remove and set aside. Add pork to wok and cook til golden brown on all sides. Add veggies back to wok. Stir in sauce. Simmer about 10 minutes til pork is cooked through and sauce is thickened. Note: cook time will depend on the cut of pork you use, and how big your chunks are.

I served the pork and sauce over white rice and garnished with peanuts. Sides included fresh cucumbers tossed with fresh lemon juice and sea salt and steamed fresh green beans drizzled with sesame oil.

Delish!
http://media-files.gather.com/images/d934/d882/d745/d224/d96/f3/full.jpghttp://media-files.gather.com/images/d935/d882/d745/d224/d96/f3/full.jpg

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