Pork Kung Pao with Peppers & Cashews

This recipe is quick and easy to make and tastes even better than takeout!

 Pork ribs
 

Cut: Tenderloin
Prep Time: 10 minutes

Cook Time: 10 minutes
Number of Servings: 6

 

Ingredients

  • 2 (12 oz / 350 kg) Canadian pork tenderloins, well-trimmed                

Sauce:

  • 1/3 cup (75 mL) rice vinegar                    
  • 4 Tbsp (60 mL) sodium-reduced soy sauce                    
  • 1 Tbsp (15 mL) honey                
  • 2 tsp (10 mL) sambal oelek
  • 1 tsp (5 mL) sesame oil
  • 1 Tbsp (15 mL) cornstarch mixed with equal part water
  • 2 Tbsp (30 mL) canola oil
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) grated ginger root
  • 1 large red bell pepper, cut into chunks

Assembly:

  • Hot cooked basmati or jasmine rice for serving
  • 4 green onions, thinly sliced on a diagonal
  • 1/3 cup (75 mL) cashews, chopped and toasted

Directions

  1. Using a sharp knife, slice tenderloins into bite-size pieces; set aside. 

  2. In a measuring cup, whisk together rice vinegar, soy sauce, honey, sambal oelek, sesame oil, and cornstarch mixture; set sauce aside.

  3. In large skillet or wok heat canola oil over high heat for about 1 minute. Add pork and stir-fry just until meat begins to brown, about 5 minutes. Reduce heat to medium, add garlic and ginger; stir-fry just until fragrant, about 30 seconds. Add bell pepper; stir to combine. Whisk sauce and add to skillet or wok. Toss until all ingredients are well coated with sauce. Simmer until thickened, about 3 minutes.

  4. Serve over hot cooked rice, and garnish with green onion and toasted cashews. Serve immediately.

 

Nutritional Analysis

 

YIELD:

6 servings
 

SERVING SIZE:

1 2/3 cups (400 mL) per serving

Per Serving
Calories 520
Total Fat 12 g
Saturated Fat 2 g
Cholesterol 75 mg
Carbohydrates 70 g
Fiber 1 g
Sugars 6 g
Protein 33 g
Sodium 430 mg
Potassium 706 mg