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Kung Pao Pork

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables, Grains Chinese Chinese, Pork/ham 6 Servings

INGREDIENTS

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 pepper
3/4 c Vertically sliced onion
1 ts Minced, peeled gingerroot
1/2 c Unsalted dry roasted peanuts
6 c Hot cooked rice

INSTRUCTIONS

Combine first 8 ingredients in a small bowl; stir until well-blended. Set
aside.
Trim fat off pork.  Cut pork into 1-inch cubes.  Combine pork, 1 T
cornstarch, and 1 T soy sauce in a bowl; stir well.  Cover and marinate in
refrigerator 15 minutes.
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.
Posted to MM-Recipes Digest V3 #253
Date: Mon, 16 Sep 1996 00:47:28 -0400
From: BobbieB1@aol.com

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