Focused recipe
Kung Pao Pork Recipe
Kung Pao Pork is a variation Kung Pao chicken, which is a delicious dish that I always enjoy in Chinese take-outs – especially if I have it with Yang Chow fried rice. This dish is a bit spicy, but very tasty.
Cuisine not specified Updated 4/22/2015
Ingredients
Measured from the catalog payload.
- 2 lbs pork sliced into small pieces
- 10 pieces dried red chili
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 zucchini diced
- 1 red bell pepper diced
- 2 tablespoons sherry cooking wine
- 5 tablespoons soy sauce
- 4 teaspoons cornstarch
- 3 teaspoons granulated white sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
Instructions
9 cooking steps
- In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
- Meanwhile, let’s start to make the sauce by combining the vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.
- Heat the cooking oil in a deep cooking pot.
- Once the oil is hot, deep fry the marinated pork until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
- In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
- Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
- Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Catalog details
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Pork No tags Public recipe Revision 1