Kung Pao Pork
Dried whole red chiles are often packaged in small jars and sold in the spice section of the supermarket.
Recipe by Cooking Light May 1996
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05/12/2015
My husband like this more than I did. I liked the pork mixture alot, but found the recipe to have too much rice and not enough sauce. I'm not a huge fan of plain white rice so I needed some flavoring for it, the recipe didn't really provide any.
04/06/2013
Excellent tasting. I used 1 1/2 lbs of shrimp and only 1/2 tsp sesame oil.
05/22/2012
Delicious - for convenience I subbed a pound of boneless pork center cut loin chops for tenderloin, and for personal preference used red bell pepper, chopped carrots and green beans for the veggies. Increased the chopped fresh ginger to about a tablespoon, and instead of the red chilies, I added a teaspoon of Vietnamese Chili Garlic Sauce (Huy Fong Foods brand) to the veggies while I stir-fried, and whisked another teaspoon into the soy sauce mixture. We felt like there was enough heat with that - a real winner, I will definitely add to the stir-fry rotation!
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