Kung Pao Pork
- Number of Servings: 4
Ingredients
1/4 cup roasted peanuts1 pound boneless pork, cut into 1/2 inch pieces2 tsp cornstarch1/8 tsp white pepper1 red bell pepper, cut into 3/4 inch pieces4 green onions w/ tops, cut into 3/4 inch pieces1 tbsp cornstarch1 tsp sugar1/4 chicken broth2 tbsp oil2 tsp minced garlic1/2 - 1 tsp chili paste
Toss pork with 2 tsp cornstarch and white pepper in medium bowl. Cover and refrigerate 30 minutes.
Heat wok until very hot. Add oil; tilt to coat wok sides. Add pork, stir-fry several minutes until no longer pink. Add peppers and stir fry 2 minutes. Add green onions, chili paste and garlic and stir-fry several minutes until pepper is crisp-tender. Stir cornstarch, sugar and broth together and mix. Stir into pork and vegetables; cook and stir until thickened. Sprinkle with peanuts.
Serve over brown rice with soy sauce.
Serves 4 (3/4) cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANLBCONE.
Heat wok until very hot. Add oil; tilt to coat wok sides. Add pork, stir-fry several minutes until no longer pink. Add peppers and stir fry 2 minutes. Add green onions, chili paste and garlic and stir-fry several minutes until pepper is crisp-tender. Stir cornstarch, sugar and broth together and mix. Stir into pork and vegetables; cook and stir until thickened. Sprinkle with peanuts.
Serve over brown rice with soy sauce.
Serves 4 (3/4) cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANLBCONE.
Nutritional Info Amount Per Serving
- Calories: 262.4
- Total Fat: 16.4 g
- Cholesterol: 54.8 mg
- Sodium: 34.0 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.7 g
- Protein: 23.9 g
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