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Kung Pao Pork

Spicy Asian stir-fry dish with pork, mushrooms, vegetables, and peanuts.
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Kung Pao Pork
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Servings: 4
Recipe by: Rae


1.5 lbs. pork, sliced into small pieces
4 pieces dried red chili
3 TBSP chili garlic sauce
1/2 cup onion, diced
1/2 pound mushrooms, sliced and quartered
1 head broccoli, florettes and stems (prepare stems by squaring off the sides and then slicing)
1/2 cup carrots, sliced
1/2 cup yellow pepper, diced
1/2 cup celery , diced
1 small red bell pepper, diced
4 TBSP sherry cooking wine
9 TBSP soy sauce
2 TBSP rice vinegar or apple cider vinegar
6 tsp cornstarch
2 TBSP granulated white sugar
1 tsp sesame oil
6 TBSP water
1 cup cooking oil
1 cup roasted, unsalted peanuts
1 cup prepared rice


1. In a large bowl, combine pork, 3 TBSP soy sauce, and 2 tsp cornstarch. Mix well and let it stand for 1 hour.

2. Meanwhile, let's start to make the sauce by combining the remaining 6 TBSP soy sauce, vinegar, sugar, sherry, 2 tsp cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.

3. 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 on a plate lined with paper towel. The paper towel will absorb the oil. Discard all but 3 TBSP of the oil

4. In a wide pan or wok add the reserved 3 TBSP of cooking oil by heating it up. Saute the veggies and garlic. Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.

5. Pour in the sauce. Stir fry to distribute the ingredients. Continue to cook until the sauce begins to thicken.

6. Serve over rice.

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