Kung Pao Pork

Yield: 4 servings (serving size: 1 cup stir-fry, 3/4 cup noodles, and 1 tablespoon nuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 389
  • Calories from fat: 25%
  • Fat: 11g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 3.7g
  • Protein: 27g
  • Carbohydrate: 45.4g
  • Fiber: 4.5g
  • Cholesterol: 55mg
  • Iron: 4mg
  • Sodium: 553mg
  • Calcium: 45mg

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

  1. 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.
  2. Prepare noodles according to package directions, omitting salt; keep warm.
  3. 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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