Kung Pao Pork with Almonds. Adjust the amount of heat to your own taste in this delicious quick and easy dinner that’s ready in well under 30 minutes.
Here’s a quick, tasty workday supper that I often make just for one when I’m left to my own devices at home, which I enjoy because I can make it as spicy as I like. The toasted almonds are a great with the pork instead of cashews or peanuts.
I would normally use pork tenderloin in this but I only had centre loin chops on hand which I sliced quite thin and quickly stir fried and it was still quite tender and juicy.
You can even turn this recipe into Kung Pao pork Chops if you like. Just pan sear the chops until cooked and serve the sauce over them.
The pork tenderloin is a better choice for stir frying quickly because it stays so tender. Careful not to overcook it though. Because it is so thin it can dry out quickly.
A couple of minutes in a very hot wok is all that is required.
Like this Kung Pao Pork recipe?
If you liked this recipe you may also want to try our delicious Blueberry Balsamic Pork Chops too!
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Kung Pao Pork with Almonds - Adjust the amount of heat to your own taste in this delicious quick and easy dinner that's ready in well under 30 minutes.
- 1 1/2 pounds pork tenderloin, thinly sliced
- 2 tablespoons peanut oil
- 4 cloves minced garlic
- pinch salt and fresh ground black pepper
- 1 teaspoon crushed chili paste, more or less to taste
- 1/4 cup rice wine
- 6 tbsp Hoisin sauce
- 3 tbsp brown sugar
- 1 tbsp fresh grated ginger root
- 1/2 tsp Chinese 5 spice powder
- 1 teaspoon sesame oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp freshly ground black pepper
- 1 diced red pepper
- 1 ounce water
- 1 tsp corn starch
- 1/4 cup toasted slivered almonds, toasted cashews are also great
- In a hot wok, saute the pork in the peanut oil with the garlic, salt and pepper until almost completely cooked; just a couple of minutes. Remove the pork from the wok for the time being and set aside.
- To the hot wok add all the remaining ingredients EXCEPT the red pepper, corn starch and water.
- Reduce the heat on the wok to medium and bring the sauce to a simmer before adding the pork back to the wok along with the diced red pepper and simmer for for an additional 2-3 minutes.
- To thicken the sauce stir in a slurry of 1 ounce water mixed with 1 rounded tsp corn starch. Cook for only a minute longer.
- Serve on a bed of rice or Chinese noodles and garnish with toasted slivered almonds.
Amount Per Serving Calories 493 Total Fat 19g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 13g Cholesterol 125mg Sodium 1364mg Carbohydrates 28g Fiber 2g Sugar 17g Protein 48g
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