Recipe(tried): Kung Pao Pork

Dianne, when I read your post about your husband enjoying stirfry, I thought of this recipe from Cooking Light May 1996 Magazine. We really enjoyed it and I thought you might like it also.

I use the Tien Tsin chiles from Penzey's but any asian chile about 1 1/2 inches long will do.

Kung Pao Pork

1 Tbsp. sugar
3 Tbsp. water
3 Tbsp. low-sodium soy sauce
2 Tbsp. dry sherry
1 Tbsp. white vinegar
1 tsp. cornstarch
1 1/2 tsp. dark sesame oil
1/4 tsp. salt
1 lb Pork tenderloin
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 Tbsp. vegetable oil, divided
8 dried whole red chiles
2 cup coarsely chopped green bell pepper
3/4 cup vertically sliced onion
1 tsp. minced, peeled ginger root
1/2 cup Unsalted dry roasted peanuts
6 cups hot cooked rice

Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.

Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 Tbs. cornstarch, and 1 Tbs. soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.

Heat 1 teaspoon vegetable oil in a wok over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and ginger; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.