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  • Kung Pao Pork

    1 vote
    Kung Pao Pork
    Prep time:
    Cook time:
    Servings: 2-4
    by Lindaonwheels
    4 recipes
    		 >
    This dish is pretty close to what you would get from take-out Chinese restaurants. But with a little planning ahead, you can make it at home in the time it would take to order it and get it delivered. I buy whole Pork Loins when they come on sale (I buy 2). I roast the whole Pork Loin. Then I cut one in half. I freeze the 2nd one for later. The first half provides dinner for 2 nights. The second half is cut into bite size pieces and put in Freezer Baggies (2 cups to 3 cups per baggie) to make Chinese dishes and a Mexican dish that I make (recipe for Mexican will post later). For Kung Pao Pork, you startout with 1 baggie of frozen, cooked pork that you have prepared ahead.

    Ingredients

    • 2-3 cups cubed, cooked pork loin (original recipe suggested 3/4 lb lean pork cubes)
    • 4 Tbs low sodium soy sauce, divided
    • 2 Tbs lemon juice,
    • 2 Tbs sugar
    • 2 Tbs corn starch
    • 1/2 (or more) tsp crushed red pepper
    • 2 cloves garlic, minced
    • 2 Tbs oil
    • 1 Med Red Bell Pepper, chunked
    • 1 med onion, chunked
    • 1/2 cup unsalted Roasted peanuts.

    Directions

    1. In the morning, take out of the freezer 1 baggie of the cooked pork loin. Place in the refrigerator to thaw.
    2. TIP: (I flatten all of my frozen meats and vegetables in qt. size freezer baggies and first freeze flat on cookie sheets and then store like books on a bookshelf. This makes for easy thawing and also easy rotating.... and you can see at a glance how much you have on hand)
    3. When partially thawed, add 2 tbs low sodium Soy Sauce to the Baggie. Turn the baggie over a couple of times during the day.
    4. Cut up the vegetables early in the day and store in the refrigerator
    5. In a hot skillet (or wok, if you have one) brown off the pork in the oil with the minced garlic.
    6. Combine remaining 2 Tbs Soy Sauce with Lemon juice, sugar, cornstarch, red pepper, and 1/4 cup of water (you may need to add more water as mixture thickens) Remove from heat when sauce thickens.
    7. In large skillet (or wok) stir fry garlic and pork in hot oil until pork is slightly browned.
    8. Add Bell Pepper and Onion
    9. Stir fry for apx 3 minutes.
    10. Add cornstarch mixture.
    11. Cook and stir until slightly thickened. add additional water if mixture become too thick.
    12. Add peanuts.
    13. .
    14. Serve over hot rice.
    15. For 2 nights of "Planned leftovers":
    16. I often start out with 3 cups of pork, 2 peppers, 2 onions and 2 small bell peppers....red pepper to taste
    17. .
    18. Double the sauce, add the peanuts on top of the dish when serving.
    19. This will give you planned "leftovers" for the next night.
    20. Add another 1/2 cup of the peanuts on the 2nd nigh ( peanuts will become soggy if you add them all on the first night).
    21. I always have cooked a lot of rice at once and put some in the freezer. We eat a ot of rice. I cook it in 8 cup quantities and freeze it in Qt. Freezer Baggies.
    22. Smash flat and freeze. Then you can store it upright in yoiur freezer for easy access and you can also easily see how much you have on hand.
    23. It is easy to double a recipe to have on a night when you know you will be too tired to cook, or just don't have the time. I double recipes a lot of the time. It helps to have and upright freezer!
    24. Later, I will tell you what I do with the other baggies of frozen pork cubes....

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    Comments

    • Claudia lamascolo
      Claudia lamascolo
      Linda this is easy and sounds exactly like what I order... thanks for sharing this recipe this is a must try for me!

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