KUNG PAO PORK RECIPE RECIPES

Name: Kung Pao Pork
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3/4 lb lean pork, cut into 1/2 inch cubes; 4 tablespoons soy sauce, divided use; 2 tablespoons lemon juice; 2 tablespoons sugar; 2 teaspoons cornstarch; 1/4 teaspoon crushed red pepper flakes; 2 garlic cloves, minced; 2 tablespoons extra light olive oil; 1 small red bell pepper, chunked; 1/2 small onion, chunked; 1/4 cup unsalted dry roasted peanuts

KUNG PAO PORK RECIPE - FOOD.COM

Kung Pao Pork Recipe - Food.com image

Make and share this Kung Pao Pork recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 lb lean pork, cut into 1/2 inch cubes
4 tablespoons soy sauce, divided use
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper flakes
2 garlic cloves, minced
2 tablespoons extra light olive oil
1 small red bell pepper, chunked
1/2 small onion, chunked
1/4 cup unsalted dry roasted peanuts

Steps:

Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown.
Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 285.7, FatContent 16.1, SaturatedFatContent 3.2, CholesterolContent 50.2, SodiumContent 1052.5, CarbohydrateContent 13.7, FiberContent 1.5, SugarContent 8, ProteinContent 22

KUNG PAO PORK | SO DELICIOUS

Kung Pao Pork | So Delicious image

Planning an Asian-inspired dinner tonight? We suggest you keep it simple and try a classic, but really delicious dish: Kung Pao Pork! Try making it with pork neck, which is a lot more tender than other pork cuts!

Provided by Vlad Popa

Total Time 20 minutes

Yield 1

Number Of Ingredients 11

Ingredients

5 ounces of pork neck
1 tablespoon vegetable oil
salt
pepper
1 tablespoon soy sauce
1 chili
1 red bell pepper, chopped
1 spring onion, chopped
2 tablespoons of peanuts, roasted
4 bok choy leaves

Steps:

Slice the pork meat. Add vegetable oil in a skillet and begin cooking it.
Season with salt and pepper. After 2 minutes add soy sauce.
Slice the chili and add it for a spicy kick.
Add bell pepper and spring onion.
Keep mixing in the pan for about 3 more minutes until the meat is cooked.
When almost ready add roasted peanuts and finish with the bok choy leaves.
Serve with rice for an authentic Asian experience!

Nutrition Facts : Calories 479 calories , ProteinContent 15 grams , FatContent 34 grams , CarbohydrateContent 32 grams

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KUNG PAO PORK RECIPE BY - COOKEATSHARE

This dish is pretty close to what you would get from take-out Chinese restaurants. But with a little planning ahead, you can make it at home in the time it would take to order it and get it delivered. I buy whole Pork Loins when they come on sale (I buy 2). I roast the whole Pork Loin. Then I cut one in half. I freeze the 2nd one for later. The first half provides dinner for 2 nights. The second half is cut into bite size pieces and put in Freezer Baggies (2 cups to 3 cups per baggie) to make Chinese dishes and a Mexican dish that I make (recipe for Mexican will post later). For Kung Pao Pork, you startout with 1 baggie of frozen, cooked pork that you have prepared ahead.
From m.cookeatshare.com
Reviews 4
Total Time 30 minutes
Cuisine Chinese
Calories 1090 per serving

In the morning, take out of the freezer 1 baggie of the cooked pork loin. Place in the refrigerator to thaw. TIP: (I flatten all of my frozen meats and vegetables in qt. size freezer baggies and first freeze flat on cookie sheets and then store like books on a bookshelf. This makes for easy thawing and also easy rotating.... and you can see at a glance how much you have on hand) When partially thawed, add 2 tbs low sodium Soy Sauce to the Baggie. Turn the baggie over a couple of times during the day. Cut up the vegetables early in the day and store in the refrigerator In a hot skillet (or wok, if you have one) brown off the pork in the oil with the minced garlic. Combine remaining 2 Tbs Soy Sauce with Lemon juice, sugar, cornstarch, red pepper, and 1/4 cup of water (you may need to add more water as mixture thickens) Remove from heat when sauce thickens. In large skillet (or wok) stir fry garlic and pork in hot oil until pork is slightly browned. Add Bell Pepper and Onion Stir fry for apx 3 minutes. Add cornstarch mixture. Cook and stir until slightly thickened. add additional water if mixture become too thick. Add peanuts. . Serve over hot rice. For 2 nights of "Planned leftovers": I often start out with 3 cups of pork, 2 peppers, 2 onions and 2 small bell peppers....red pepper to taste . Double the sauce, add the peanuts on top of the dish when serving. This will give you planned "leftovers" for the next night. Add another 1/2 cup of the peanuts on the 2nd nigh ( peanuts will become soggy if you add them all on the first night). I always have cooked a lot of rice at once and put some in the freezer. We eat a ot of rice. I cook it in 8 cup quantities and freeze it in Qt. Freezer Baggies. Smash flat and freeze. Then you can store it upright in yoiur freezer for easy access and you can also easily see how much you have on hand. It is easy to double a recipe to have on a night when you know you will be too tired to cook, or just don't have the time. I double recipes a lot of the time. It helps to have and upright freezer! Later, I will tell you what I do with the other baggies of frozen pork cubes....

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KUNG PAO PORK RECIPE | MYRECIPES

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Calories 389 calories per serving

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Total Time 45 minutes
Cuisine Chinese

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From mommyshomecooking.com
Reviews 5
Total Time 30 minutes
Category dinner
Cuisine Asian
Calories 462 kcal per serving

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May 11, 2004 · Heat oil in a large nonstick skillet over medium-high heat. Add the pork mixture, and stir-fry for 3 minutes or until pork loses its pink color. Add the sliced bell pepper and shredded carrot, and stir-fry 1 minute. Stir in 1/4 cup water, onions, chili garlic sauce, and juice, and cook 2 minutes. Serve over noodles, and sprinkle with peanuts.
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