Kung Pao Pork

Cooking Light
Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.
6 servings (serving size: 3/4 cup pork mixture and 1 cup rice)


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1 tablespoon sugar
3 tablespoons water
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoons dark sesame oil
1/4 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
3/4 cup vertically sliced onion
1 teaspoon minced peeled gingerroot
1/2 cup unsalted dry roasted peanuts
6 cups hot cooked rice


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.

Created date

June 2004

Nutritional Information

Calories 449
Caloriesfromfat 23 %
Fat 11.7 g
Satfat 2.1 g
Monofat 4.9 g
Polyfat 3.8 g
Protein 23.8 g
Carbohydrate 60.4 g
Fiber 3.3 g
Cholesterol 49 mg
Iron 3.7 mg
Sodium 398 mg
Calcium 45 mg