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Add a photoThis dish is pretty close to what you would get from take-out Chinese restaurants. But with a little planning ahead, you can make it at home in the time it would take to order it and get it delivered.
I buy whole Pork Loins when they come on sale (I buy 2). I roast the whole Pork Loin. Then I cut one in half. I freeze the 2nd one for later. The first half provides dinner for 2 nights. The second half is cut into bite size pieces and put in Freezer Baggies (2 cups to 3 cups per baggie) to make Chinese dishes and a Mexican dish that I make (recipe for Mexican will post later).
For Kung Pao Pork, you startout with 1 baggie of frozen, cooked pork that you have prepared ahead.
Ingredientes
- 2-3 cups cubed, cooked pork loin (original recipe suggested 3/4 lb lean pork cubes)
- 4 Tbs low sodium soy sauce, divided
- 2 Tbs lemon juice,
- 2 Tbs sugar
- 2 Tbs corn starch
- 1/2 (or more) tsp crushed red pepper
- 2 cloves garlic, minced
- 2 Tbs oil
- 1 Med Red Bell Pepper, chunked
- 1 med onion, chunked
- 1/2 cup unsalted Roasted peanuts.
Direcciones
- In the morning, take out of the freezer 1 baggie of the cooked pork loin. Place in the refrigerator to thaw.
- TIP: (I flatten all of my frozen meats and vegetables in qt. size freezer baggies and first freeze flat on cookie sheets and then store like books on a bookshelf. This makes for easy thawing and also easy rotating.... and you can see at a glance how much you have on hand)
- When partially thawed, add 2 tbs low sodium Soy Sauce to the Baggie. Turn the baggie over a couple of times during the day.
- Cut up the vegetables early in the day and store in the refrigerator
- In a hot skillet (or wok, if you have one) brown off the pork in the oil with the minced garlic.
- Combine remaining 2 Tbs Soy Sauce with Lemon juice, sugar, cornstarch, red pepper, and 1/4 cup of water (you may need to add more water as mixture thickens) Remove from heat when sauce thickens.
- In large skillet (or wok) stir fry garlic and pork in hot oil until pork is slightly browned.
- Add Bell Pepper and Onion
- Stir fry for apx 3 minutes.
- Add cornstarch mixture.
- Cook and stir until slightly thickened. add additional water if mixture become too thick.
- Add peanuts.
- .
- Serve over hot rice.
- For 2 nights of "Planned leftovers":
- I often start out with 3 cups of pork, 2 peppers, 2 onions and 2 small bell peppers....red pepper to taste
- .
- Double the sauce, add the peanuts on top of the dish when serving.
- This will give you planned "leftovers" for the next night.
- Add another 1/2 cup of the peanuts on the 2nd nigh ( peanuts will become soggy if you add them all on the first night).
- I always have cooked a lot of rice at once and put some in the freezer. We eat a ot of rice. I cook it in 8 cup quantities and freeze it in Qt. Freezer Baggies.
- Smash flat and freeze. Then you can store it upright in yoiur freezer for easy access and you can also easily see how much you have on hand.
- It is easy to double a recipe to have on a night when you know you will be too tired to cook, or just don't have the time. I double recipes a lot of the time. It helps to have and upright freezer!
- Later, I will tell you what I do with the other baggies of frozen pork cubes....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 2 servings | |
| Calories 1090 | |
| Calories from Fat 762 | 70% |
| Total Fat 84.81g | 106% |
| Saturated Fat 22.25g | 89% |
| Trans Fat 0.35g | |
| Cholesterol 155mg | 52% |
| Sodium 1304mg | 54% |
| Potassium 1131mg | 32% |
| Total Carbs 37.86g | 10% |
| Dietary Fiber 5.7g | 19% |
| Sugars 19.18g | 13% |
| Protein 47.17g | 75% |
Comentarios
23 de Febrero de 2011Linda this is easy and sounds exactly like what I order... thanks for sharing this recipe this is a must try for me!
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