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Kung Pao Pork

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Lean pork - cut in

  2. 1/2 in cubes

  3. 3 tablespoons 45ml Soy sauce

  4. 2 tablespoons 30ml Lemon juice

  5. 2 tablespoons 30ml Sugar

  6. 2 teaspoons 10ml Cornstarch

  7. 1/4 teaspoon 1 1/3ml Red pepper - crushed

  8. 2 Garlic - minced

  9. 2 tablespoons 30ml Oil

  10. 1 tablespoon 15ml Red bell pepper - chuncked (small)

  11. 1 tablespoon 15ml Onion - chuncked (small)

  12. 3/4 cup 177ml Roasted peanuts - unsalted

Instructions Jump to Ingredients ↑

  1. Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining tablespoon soy sauce,, lemon juice, sugar, cornstarch, crushed pepper, and 1/4 cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes, or until tender. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts.

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