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Kung Pao Pork
Spicy Asian stir-fry dish with pork, mushrooms, vegetables, and peanuts.
servings: 6
total time: 45 minutes
recipe by: Rae
Ingredients
- THE RICE:
- 1 1/2 cups uncooked jasmine rice
- 2 1/4 cups water
- THE STIR FRY:
- 1 1/2 lbs. pork loin, sliced
- 3 TBSP chili-garlic sauce
- 9 TBSP soy sauce
- 2 TBSP rice vinegar
- 4 tsp cornstarch
- 2 tsp raw honey
- 4 TBSP sherry cooking wine
- 1 tsp sesame oil
- 1/2 cup diced onion
- 1 head broccoli, florettes and stems (prepare stems by squaring off the sides and then slicing)
- 1/2 cup sliced carrots
- 1/2 cup diced yellow pepper
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 pound mushrooms, quartered
- 1/4 cup peanut oil
- 1 cup roasted, unsalted peanuts
- 4 dried red chiles
Directions
- THE RICE:
- Stir together the rice and 2 1/4 cups of water in a medium size pot and bring to a boil over medium-high heat.
- Cover the pot with a lid and reduce the heat to low. Allow to simmer over low heat for 10 minutes without removing the lid at anytime.
- Take the pot off the heat, while keeping the lid on, and allow to sit for 15 minutes
- THE STIR FRY:
- In a large bowl, combine pork, 3 TBSP soy sauce, and 2 tsp cornstarch. Mix well and let it stand for 1 hour.
- Make the sauce by combining the remaining 6 TBSP soy sauce, vinegar, honey, sherry, 2 tsp cornstarch, sesame oil, and 6 TBSP water. Stir to mix the ingredients, set aside.
- Heat the peanut oil in a wok over high heat. Once the oil is hot, fry the marinated pork until the color turns light to medium brown, about 4 minutes.
- Remove the pork from the pot and put on a plate lined with paper towel to drain.
- Add all the vegetables and mushrooms to the pan and cook for 3minutes. Return the pork to the pan along with the peanuts, and chiles. Continue to cook , stirring often, for about 4 minutes.
- Pour in the sauce. Continue to cook, stirring often, until the sauce begins to thicken.
- Serve over the cooked rice.
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Even better than takeout!