Try this Kung Pao Pork recipe, or contribute your own.
Suggest a better descriptionCombine first 6 ingredients as the sauce in a bowl, stirring with a wire whisk until blended. Set aside.
Heat oil in large skillet or wok at medium high heat 1 minute.
Add pork and garlic; stir fry 3 minutes until pork is lightly browned.
Add pepper strips and onion; stir fry 3 minutes or until veggies are tender.
Stir in soy sauce mixture; cook; stirring constantly for 1 minute until thickened.
Stir in peanuts.
Serve over rice.
It helps when cutting the pork if you have it slightly frozen.
This is a recipe where you can add what you like. We add in bamboo shoots, water chestnuts, more colors of bell pepper, etc.
We typically dice the vegetables so it's easier to blend all together.
And of course the peanuts can be omitted if there are allergies in the house.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1785g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2124 | ||
Calories from Fat: 716 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.5g | 106 % | |
Saturated Fat 19.7g | 99 % | |
Monounsaturated Fat 37.6g | ||
Polyunsanturated Fat 15.9g | ||
Cholesterol 214.3mg | 66 % | |
Sodium 30931.1mg | 1067 % | |
Potassium 3567.9mg | 94 % | |
Total Carbohydrate 224.1g | 66 % | |
Dietary Fiber 14.6g | 59 % | |
Sugars, other 209.4g | ||
Protein 127.5g | 182 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2124
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