mjd
Veteran
Kung Pao Pork with Almonds
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: Yield: 4
Source: Kung Pao Pork with Almonds - in under 30 minutes!
INGREDIENTS
1 1/2 pounds pork tenderloin, thinly sliced
2 tablespoons peanut oil
4 cloves minced garlic
pinch salt and fresh ground black pepper
1 teaspoon crushed chili paste, more or less to taste
1/4 cup rice wine
6 tbsp Hoisin sauce
3 tbsp brown sugar
1 tbsp fresh grated ginger root
1/2 tsp Chinese 5 spice powder
1 teaspoon sesame oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp freshly ground black pepper
A small diced red pepper
1 ounce water
1 tsp corn starch
1/4 cup toasted slivered almonds, toasted cashews are also great
DIRECTIONS
In a hot wok, saute the pork in the peanut oil with the garlic, salt and pepper until almost completely cooked; just a couple of minutes. Remove the pork from the wok for the time being and set aside.
To the hot wok add all the remaining ingredients EXCEPT the red pepper, corn starch and water.
Reduce the heat on the wok to medium and bring the sauce to a simmer before adding the pork back to the wok along with the diced red pepper and simmer for for an additional 2-3 minutes.
To thicken the sauce stir in a slurry of 1 ounce water mixed with 1 rounded tsp corn starch. Cook for only a minute longer.
Serve on a bed of rice or Chinese noodles and garnish with toasted slivered almonds.
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: Yield: 4
Source: Kung Pao Pork with Almonds - in under 30 minutes!
INGREDIENTS
1 1/2 pounds pork tenderloin, thinly sliced
2 tablespoons peanut oil
4 cloves minced garlic
pinch salt and fresh ground black pepper
1 teaspoon crushed chili paste, more or less to taste
1/4 cup rice wine
6 tbsp Hoisin sauce
3 tbsp brown sugar
1 tbsp fresh grated ginger root
1/2 tsp Chinese 5 spice powder
1 teaspoon sesame oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp freshly ground black pepper
A small diced red pepper
1 ounce water
1 tsp corn starch
1/4 cup toasted slivered almonds, toasted cashews are also great
DIRECTIONS
In a hot wok, saute the pork in the peanut oil with the garlic, salt and pepper until almost completely cooked; just a couple of minutes. Remove the pork from the wok for the time being and set aside.
To the hot wok add all the remaining ingredients EXCEPT the red pepper, corn starch and water.
Reduce the heat on the wok to medium and bring the sauce to a simmer before adding the pork back to the wok along with the diced red pepper and simmer for for an additional 2-3 minutes.
To thicken the sauce stir in a slurry of 1 ounce water mixed with 1 rounded tsp corn starch. Cook for only a minute longer.
Serve on a bed of rice or Chinese noodles and garnish with toasted slivered almonds.
