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       Volume I - January 16, 2009

Kung Pao Pork

Serves: 4

  Download this recipe.

1 cup roasted peanuts
1 pound boneless pork loin or leg
2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon white peppers
1 small red bell pepper
4 green onions (with tops)
1 tablespoon cornstarch
1 teaspoon sugar
1/4 cup chicken broth
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
2 tablespoons chili paste

Prepare Roasted Peanuts (see Fish & Shell Fish: Roasted Peanuts). Trim fat from pork loin; cut pork into 3/4-inch pieces. Toss pork, 2 teaspoons cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Cut bell pepper into 3/4-inch squares. Cut green onions diagonally into 3/4-inch pieces. Mix 1 tablespoon cornstarch, the sugar and broth.

Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add pork; stir-fry 2 minutes or until pork is no longer pink. Add green onions, garlic and chili paste; stir-fry 20 seconds. Add bell pepper; stir-fry 2 minutes. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Sprinkle with peanuts.

**Anything with "Kung Pao" is spiced with chili paste and garlic and stir-fried with peanuts. The classic Sichuan flavors work as well with chicken, shrimp and beef as they do with pork. Kung Pao is rich tasting. Adjust the spiciness to your taste.

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