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

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

  1. With sharp knife, slice pork tenderloins into 1-inch pieces; set aside.
  2. In medium bowl, blend soy sauce, rice vinegar and sesame oil with cornstarch mixture.
  3. Add pork and mix until all pieces are coated. Cover bowl and let sit at room temperature for 30-60 minutes.
  4. 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.
  5. In same skillet, stir-fry garlic and ginger, about 2 minutes.
  6. Add soy sauce, rice vinegar, honey and Sambal Oelek; stir to combine and cook until thickened, about 3 minutes.
  7. Add pork and peppers back to skillet. Cook just until heated through, 2-3 minutes.
  8. Serve over hot rice; garnish with green onion and toasted cashews.

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