Kung Pao Pork
1 pound boneless pork chops 3 tablespoons soy sauce
1 teaspoon sesame oil
3 tablespoons canola oil, divided
2 tablespoons white-wine vinegar
2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon chile paste
2 jalapeño peppers, minced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup Chicken Broth (page 120)
½ cup chopped peanuts
You can control the spiciness of this recipe by preparing the jalapeños. Discard the seeds and it will be milder; use the seeds for a hotter
1. Cut pork into 2” × ⅛” slices. In bowl, combine soy sauce, sesame oil, 1 tablespoon canola oil, vinegar, cornstarch, sugar, chile paste, and jalapeños. Add pork and stir. Cover and refrigerate for 1 hour. Drain pork, reserving marinade. Heat a wok or skillet over medium high heat. Add 2 tablespoons canola oil, then add pork; stir-fry until browned. Add peppers; stir-fry for 3 minutes.
2. Add Chicken Broth to marinade, stir, and add to wok. Stir-fry for 2 to 3 minutes longer or until sauce boils and thickens. Sprinkle with peanuts and serve with hot cooked rice.