Pork Kung Pao with Peppers & Cashews
This recipe is quick and easy to make and tastes even better than takeout!
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
2 cloves garlic, minced
1 tsp (5 mL) grated ginger root
1 large red bell pepper, cut into chunks
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
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
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.
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 |
Source: Manitoba Pork