Kung Pao Pork with Peanuts and Scallions
- Marinade (recipe follows)
- 1 1/4 lbs pork tenderloin, cut into 1-inch chunks
- 1/2 cup water
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice or cider vinegar
- 1 tbsp red wine vinegar
- 1 tbsp sugar
- 1 tbsp grated fresh ginger
- 1 tbsp toasted sesame oil
- 1 tbsp cornstarch
- 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- Hot sauce, to taste
- 8 oz udon noodles, or cooked rice
- 1/2 cup roasted shelled peanuts
- 6 scallions, chopped
Prepare the marinade. Add the pork, stirring to coat well. Cover and refrigerate until ready to cook.
In a small bowl or liquid measuring cup, whisk together the water, soy sauce, both vinegars, the sugar, ginger, sesame oil, cornstarch, red pepper flakes, garlic and hot sauce. Cover and refrigerate until ready to cook.
When ready to cook bring a large saucepan of water to a boil. Add the noodles and cook until tender according to package directions. (Or, prepare rice).
Meanwhile, heat a large skillet over medium-high. Add the marinated pork, including any liquid in the bowl. Cook until the pork is nearly cooked through, about 10 minutes. As soon as the noodles are cooked, drain them and add them to the pork, tossing well. Add the sauce, toss to coat well. Cook for another 2 to 3 minutes, or until the sauce has thickened. Stir in the peanuts and scallions.
Marinade: In a large bowl, whisk together 2 tbsp low-sodium soy sauce, 2 tbsp rice or cider vinegar and 2 tbsp toasted sesame oil.
Per serving: Cal 600 (37% from fat); 25g fat (3g sat); 90mg chol; 690mg sod; 5g fib; 54g carbs; 45g pro.