KUNG P RECIPES

KUNG PAO PORK RECIPE | MYRECIPES

Kung Pao Pork Recipe | MyRecipes image

Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.

Provided by Stella Fong and Lily Loh

Yield 6 servings (serving size: 3/4 cup pork mixture and 1 cup rice)

Number Of Ingredients 18

Ingredients

1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1?½ teaspoons dark sesame oil
¼ teaspoon salt
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cups coarsely chopped green bell pepper
¾ cup vertically sliced onion
1 teaspoon minced peeled gingerroot
½ cup unsalted dry roasted peanuts
6 cups hot cooked rice

Steps:

Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.

Nutrition Facts : Calories 449 calories, CarbohydrateContent 60.4 g, CholesterolContent 49 mg, FatContent 11.7 g, FiberContent 3.3 g, ProteinContent 23.8 g, SaturatedFatContent 2.1 g, SodiumContent 398 mg

KUNG PAO STIR FRY | P.F. CHANG’S HOME MENU

Kung Pao Stir Fry | P.F. Chang’s Home Menu image

Chicken stir fried with colorful red and yellow bell peppers, crisp celery, crunchy peanuts and P.F. Chang's® Home Menu bold and spicy Kung Pao Sauce, topped with scallions

Provided by P.F. Chang’s Home Menu

Total Time 30 minutes

Prep Time 30 minutes

Yield 30

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 pound boneless skinless chicken breast, cut into bite-sized pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 teaspoons minced fresh garlic, divided
2 teaspoons minced fresh ginger, divided
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup sliced celery
3/4 cup P.F. Chang's® Home Menu Kung Pao Sauce
1/2 cup dry roasted peanuts, half crushed
2 sliced green onions

Steps:

Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a clean bowl.
Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.

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