Kung Pao Pork
| Yield: | 6 Servings |
| Categories: | Chinese, Pork |
| 1 | tb | Sugar |
| 3 | tb | Water |
| 3 | tb | Low-sodium soy sauce |
| 2 | tb | Dry sherry |
| 1 | tb | White vinegar |
| 1 | ts | Cornstarch |
| 1 1/2 | ts | Dark sesame oil |
| 1/4 | ts | Salt |
| 1 | lb | Pork tenderloin |
| 1 | tb | Cornstarch |
| 1 | tb | Low-sodium soy sauce |
| 1 | tb | Vegetable oil, divided |
| 8 | Dried whole red chiles | |
| 2 | c | Coarsely chpped green bell |
| DIVIDER | --pepper | |
| 3/4 | c | Vertically sliced onion |
| 1 | ts | Minced, peeled gingerroot |
| 1/2 | c | Unsalted dry roasted peanuts |
| 6 | c | Hot cooked rice |
Advertisement