Pork Kung Pao with Peppers & Cashews
This recipe is quick and easy to make and tastes even better than takeout!
Prep Time: 10 minutes
Cook Time: 10 minutes
Number of Servings: 6
- 2 (12 oz / 350 kg) Canadian pork tenderloins, well-trimmed
- 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
- 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
Using a sharp knife, slice tenderloins into bite-size pieces; set aside.
In a measuring cup, whisk together rice vinegar, soy sauce, honey, sambal oelek, sesame oil, and cornstarch mixture; set sauce aside.
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.
Serve over hot cooked rice, and garnish with green onion and toasted cashews. Serve immediately.
1 2/3 cups (400 mL) per serving
|Total Fat||12 g|
|Saturated Fat||2 g|
Source: Manitoba Pork