Recipe - Kung Pao Pork

1 tablespoon Sugar
3 tablespoon Water
3 tablespoon Lowsodium soy sauce
2 tablespoon Dry sherry
1 tablespoon White vinegar
1 teaspoon Cornstarch
1 One half teaspoon Dark sesame oil
One fourth teaspoon Salt
1 pound Pork tenderloin
1 tablespoon Cornstarch
1 tablespoon Lowsodium soy sauce
1 tablespoon Vegetable oil, divided
8 Dried whole red chiles
2 cup Coarsely chpped green bell
pepper
Three fourths cup Vertically cut or sliced up onion
1 teaspoon Minced, peeled gingerroot
One half cup Unsalted dry roasted peanuts
6 cup Hot cooked rice

Combine first 8 ingredients in a small bowl; stir until wellblended. Set
aside.

Trim fat off pork. Cut pork into 1inch cubes. Combine pork, 1 T
cornstarch, and 1 T 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; stirfry 1 minute or until blackened. Remove from pan
with a slotted spoon; set aside. Add remaining oil and pork mixture to
pan; stirfry 2 minutes. Add bell pepper, onion, and gingerroot; stirfry
1 minute or until vegetables are crisptender. Add sherry mixture; stirfry
1 minute or until thick and bubbly. Remove from heat; stir in chiles and
peanuts. Serve over rice.
Posted to MMRecipes Digest V3 #253

Date: Mon, 16 Sep 1996 00:47:28 0400

From: BobbieB1@aol.com