Kung Pao Pork

I love take-out food but I don't like the guilty feeling that comes with it. Not to mention that unless you are going to a fancy high class place... chances are the cut of meat that you get is going to be low grade and fatty. Which is why I love to make my favorite take-out dishes at home. Not only can I monitor the ingredients that go in but I can also use the best quality as well.

I saw this recipes over at Christina's blog, It's a Keeper. Now her recipe is for chicken but I had a huge pork tenderloin in the freezer that needed to be used. Obviously, you could make this recipe with any meat and it will work. Now, I didn't realize until I had to make the sauce that I was out of cornstarch. So instead I sprinkled a couple of tablespoons of flour onto the cooked meat, tossed the meat in the pan and let it cook for a minute to cook out some of the flour flavor. Once I added the sauce the flour started to thicken it up.

  • 1 Tbsp. canola oil, divided
  • 4 c. broccoli florets
  • 1 Tbsp. minced fresh ginger, divided
  • 2 Tbsp. water
  • 1/2-1 tsp. crushed red pepper
  • 1 lb pork tenderloin, fat trimmed, cut into 1/4-inch strips
  • 1/2 c. fat-free, less-sodium chicken broth
  • 2 Tbsp. hoisin sauce
  • 2 Tbsp. rice wine vinegar
  • 2 Tbsp. low-sodium soy sauce
  • 1 tsp. cornstarch
  • 4 garlic cloves, minced
  • 2 Tbsp. coarsely chopped salted peanuts

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, sauté 1 minute. Add water. Cover, cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, keep warm.
  2. Heat remaining 2 teaspoons oil in pan, add remaining 1 teaspoon ginger, crushed red pepper, and pork. Cook 4 minutes or until pork is lightly browned, stirring frequently.
  3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan, cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts. Serve with rice.

This post is submitted in
Tempt My Tummy Tuesday
The Mommy Club


Debbi Does Dinner Healthy said...

I love asian recipes like this! I used to make them all the time but I haven't recently, this looks great!

Kathleen said...

I love making take out favorites at home. They always taste so much better. This looks way YUMMY!

Crystal said...

Yum! I would love for you to share this recipe and any others on my new Wednesday meme.


Cranberry Morning said...

That looks like dinner to me! I make this kind of meal a lot, and we absolutely love it! Beautiful photo. Thanks for stopping in. :-)

Self Sagacity said...

great way to cook pork. I like broccoli with it too!

Jerri said...

Looks delicious! I love Chinese!

heartnsoulcooking said...

My family LOVES!!! Chinese, so this is a must try in my book!!!
THANKS!!! for stopping by and visiting!!! Yeah you're right there is nothing like roasting your own green chile. The smell is AWESOME!!! living in New Mexico we get the fresh stuff!!!

Julie said...

Besides a stir fry, I've never made Chinese! This looks so delicious.

laurie said...

This looks like a great recipe!I'm hungry for take out!

Shelley said...

This looks so yummy! Can't wait to try it :) Thanks for stopping by and leaving a sweet comment!

Janet said...

This looks so good. And a great substitution to the chicken.

teri@thefreshmancook said...

I agree with you about the take out food. I would much rather make it at home so I know everything that is in it. This looks delicious! I can't wait to try it. Thanks !


Delicious looking meal! I will have to try it!

BreAna {Sugar and Spice and All Things Iced} said...

Looks awesome! Definitely going to have to try this sometime instead of take out!! :)

Casa De Luna said...

That looks delicious! I am obsessed with ginger. Thanks for stopping by my blog!

Casey said...

I plan to make this for dinner. You sold it.

Pattie @ Olla-Podrida said...

I've never made Kung Pao with pork, but I love this idea. It sure looks good and it beats having to go out in the heat to find some decent Asian food. Thanks for this recipe.