Kung Pao Pork Recipe - Cooking Index
3/4 lb | 340g / 11oz | Lean pork - cut in 1/2 in cubes |
3 tablespoons | 45ml | Soy sauce |
2 tablespoons | 30ml | Lemon juice |
2 tablespoons | 30ml | Sugar |
2 teaspoons | 10ml | Cornstarch |
1/4 teaspoon | 1.3ml | Red pepper - crushed |
2 | Garlic - minced | |
2 tablespoons | 30ml | Oil |
1 tablespoon | 15ml | Red bell pepper - chuncked (small) |
1 tablespoon | 15ml | Onion - chuncked (small) |
3/4 cup | 177ml | Roasted peanuts - unsalted |
Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining tablespoon soy sauce,, lemon juice, sugar, cornstarch, crushed pepper, and 1/4 cup water. In wok or large skillet stir-fry pork and garlic in hot oil 3 minutes, or until tender. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts.
Source:
"Charmaine Solomon's Thai Cookbook" by Charmaine Solomon
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