Kung Pao Pork Food

KUNG PAO PORK | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Preheat the oven to 180ºC and line a baking tray with baking parchment.
• Place the pork, cornflour, Chinese 5 spice and sesame oil into a sandwich bag and shake until the pork is completely coated in the cornflour mix. Spread across the baking tray and place into the oven for 35 minutes, turning after 20 minutes.
• While the pork is cooking, make the sauce. Sauté the onions, red pepper and carrot in a little low calorie cooking spray, on a low heat, until they start to soften. This will take around 6-7 minutes.
• Once the vegetables have softened, add the garlic and bamboo shoots and cook for a further 2 minutes, stirring frequently.
• Add all of the remaining sauce ingredients (except the spring onions), mix well to combine and leave to simmer on a low heat for 10-15 minutes until the sauce has thickened and reduced.
• Once the pork has cooked and is crisp and golden, add it to the sauce and stir. Serve immediately with rice or your choice of accompaniment and garnish with the finely sliced spring onions.

KUNG PAO PORK RECIPE

Steps:

• Add pork, soy sauce, and cornstarch in a large bowl. Mix properly, and let it rest for 30 minutes.
• In a small bowl, add soy sauce, water, vinegar, sugar, sherry, cornstarch, and sesame oil. Mix them accordingly to make the sauce. Set it aside.
• In a pot, add oil to heat and fry marinated pork until it will turn brown. Remove everything but save 3 tablespoons oil.
• In a wok, add the remaining oil and add onion, mushrooms, broccoli, carrot, bell peppers, and celery to it. Also, add garlic, fried pork, peanuts, and chilies. Cook it for 5 minutes.
• Drizzle the sauce over the pork and fry until it becomes thick.
• Serve the Kung Pao pork with rice.

KUNG PAO CHICKEN

Steps:

• Combine chicken and cornstarch in small bowl.
• Toss to coat.
• Heat oil in large non-stick skillet or wok on medium heat.
• Add chicken.
• Stir fry 5- 7 minutes or until no longer pink in center.
• Remove from heat.
• Add onions, garlic, red pepper and ginger to skillet.
• Stir fry 15 seconds.
• Remove from heat.
• Combine vinegar, soy sauce and sugar in small bowl.
• Stir well.
• Add to skillet.
• Return chicken to skillet.
• Stir until chicken is well coated.
• Stir in nuts.
• Heat thoroughly, stirring occasionally.
• Serve over hot rice.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO PORK

Steps:

• Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown.
• Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.

KUNG PAO CHICKEN

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.