https://youtube.com/watch?v=CezhwDWdD0I%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Pork Kung Pao with Peppers and Cashews
Servings:
6-8 |
https://youtube.com/watch?v=CezhwDWdD0I%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Pork Kung Pao with Peppers and Cashews
Servings:
6-8
Pork Kung Pao with Peppers and Cashews
Servings:
6-8
Ingredients
Ingredients
- 2 pork tenderloins, well-trimmed, about 12 oz (375 g) each
- 1 Tbsp (15 mL) sodium-reduced soy sauce
- 3 Tbsp (45 mL) rice vinegar
- 2 tsp (10 mL) sesame oil
- 1 Tbsp (15 mL) cornstarch mixed with 1 Tbsp (15 mL) water
- 1 Tbsp (15 mL) canola oil
- 1 large red bell pepper, cut into chunks
- 2 cloves garlic, minced
- 1 tsp (5 mL) grated fresh ginger
- ¼ cup (50 mL) sodium-reduced soy sauce
- 2 Tbsp (30 mL) rice vinegar
- 1 Tbsp (15 mL) honey
- 2 tsp (10 mL) Sambal Oelek
- Hot, cooked white rice
- 4 green onions, thinly sliced on a diagonal
- 1/3 cup (75 mL) cashews, chopped and toasted
Method
- With sharp knife, slice pork tenderloins into 1-inch pieces; set aside.
- In medium bowl, blend soy sauce, rice vinegar and sesame oil with cornstarch mixture.
- Add pork and mix until all pieces are coated. Cover bowl and let sit at room temperature for 30-60 minutes.
- In large skillet or wok, heat oil over medium-high heat. Brown pork on all sides; add peppers and cook just until tender crisp, about 2 minutes. Remove from pork and peppers from skillet.
- In same skillet, stir-fry garlic and ginger, about 2 minutes.
- Add soy sauce, rice vinegar, honey and Sambal Oelek; stir to combine and cook until thickened, about 3 minutes.
- Add pork and peppers back to skillet. Cook just until heated through, 2-3 minutes.
- Serve over hot rice; garnish with green onion and toasted cashews.