Food Network's Kung Pao Pork

I pretty much followed this recipe as is, but adding peanuts as a garnish rather than cooking them in the sauce and increasing the amounts of soy sauce and cornstarch slurry. I like a lot of sauce.

1 T rice wine
1 T sesame oil
1 T soy sauce
1/2 t salt
1 T cornstarch
1 small pork loin, diced

In a medium bowl, mix together marinade ingredients. Stir in pork and marinate 30 minutes. Remove pork and drain. Discard marinade.

sesame oil for stir frying
1/2 onion, sliced thinly
1" piece ginger, minced
1 clove garlic, minced

1/4 cup soy sauce
3 T rice wine
3 T rice vinegar
2 T sugar
2 T hoisin sauce
2 T sesame oil
1/4 t hot pepper flakes
1/4 cup water plus 1 T cornstarch
roasted peanuts
cooked white rice

In a small bowl, combine the ingredients for the sauce. Set aside.

In a wok over medium high heat, heat oil til hot. Stir fry pork. Remove and set aside. Stir fry onion, ginger and garlic.

Add the sauce and bring to a boil. Reduce heat to medium low and simmer til sauce is thickened.

I served the pork and sauce over the rice garnished with peanuts and drizzled with "Rooster" sauce.


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