Kung Pao Pork

recipe

Yield:

4 servings (serving size: 1 cup stir-fry, 3/4 cup noodles, and 1 tablespoon nuts)

Recipe from

Cooking Light

Nutritional Information

Calories 389
Caloriesfromfat 25 %
Fat 11 g
Satfat 2.1 g
Monofat 4.3 g
Polyfat 3.7 g
Protein 27 g
Carbohydrate 45.4 g
Fiber 4.5 g
Cholesterol 55 mg
Iron 4 mg
Sodium 553 mg
Calcium 45 mg

Ingredients

Marinade:
1 (3/4-pound) pork tenderloin
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 teaspoon cornstarch
2 teaspoons low-sodium soy sauce
1 teaspoon water
1 teaspoon sake (rice wine)
Remaining ingredients:
1 (8-ounce) package Chinese-style plain noodles
1 tablespoon vegetable oil
2 cups (1/4-inch) sliced green bell pepper
1 (8-ounce) package shredded carrot
1/4 cup water
1 1/2 tablespoons thinly sliced green onions
2 tablespoons chili garlic sauce
1 tablespoon lemon juice
1/4 cup chopped dry-roasted peanuts

Preparation

To prepare marinade, trim fat from the pork, and cut into 1/2-inch wide strips. Combine pork and the next 6 ingredients (pork through sake), and let mixture stand 5 minutes.

Prepare noodles according to package directions, omitting salt; keep warm.

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.

Note:

Ying Chang Compestine,

Cooking Light

April 1999
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