This Kung Pao Pork recipe is a vibrant stir-fry dish that infuses marinated pork with bold flavors, colorful veggies, and a zesty sauce. It’s a lively twist on traditional stir-fry that’s sure to please anyone looking for a high protein meal.
Per serving, Cals: 353 | Prot: 27g | Carbs: 15g | Fat: 15g
Amazing stir fry!
I love making stir fry’s at home like this Beef & Broccoli recipe. They’re always quick, nutritious and delicious!
By making them at home (versus eating out) you get to control the amount of oil you cook with and also add as much protein as you want.
This Kung Pao Pork is loaded with lean protein, crispy veggies and a simple sauce you’ll drool for.
OOF I am drooling just thinking about it!
Kung Pao is known for its spicy kick. The level of spiciness can be adjusted based on personal preference by controlling the amount of chili peppers or chili sauce used in the recipe.
Ingredients
There are a couple of components to this recipe: the sauce & pork/veggies.
- To marinate the pork tenderloin you’ll need: light soy sauce, cornstarch, light sesame oil, and black pepper
- For the stir fry:
- green onions
- red & green bell pepper
- fresh ginger
- fresh garlic cloves (nothing beats fresh!)
- roasted peanuts
- chili peppers (Tien Tsin)
- Plus the sauce made with: soy & hoisin sauce plus shaoxing wine.
Let’s Make Kung Pao Pork
Start by preparing the ingredients First: Stir-frying is a quick process, so have all your ingredients chopped, measured, and ready before you start cooking.
- Prep the tenderloin by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Cut into small cubes (about half-inch cubes).
- In a pan or wok, saute the marinated pork until golden brown over medium-high heat. Transfer to a plate and set aside.
- Add the green onions and bell peppers, saute for 2 minutes or until they start to soften.
- Add the ginger, garlic, peanuts, and chili pepper. Continue frying for an additional 3-4 minutes. Add the pork back to the pan and mix to integrate.
- In a bowl, mix soy sauce, Shaoxing wine, and Hoisin sauce. Then pour into the wok.
- Cook for a further 2 minutes and adjust the consistency by adding a couple of tablespoons of water if needed.
Helpful Notes
- Uniform Cutting: Cut vegetables and proteins into uniform sizes to ensure even cooking.
- Hot Wok/Skillet: Preheat your wok or skillet over high heat until it’s very hot. A hot surface ensures quick cooking and prevents ingredients from steaming.
Storing
- Fridge: Let the kung pao pork cool then store in a sealed container for 3 to 4 days.
- Freezer: Use freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to 2 to 3 months.
- Reheating: If frozen, thaw overnight in the fridge. Reheat in 1-2 minute intervals, stirring in between, until hot. Or heat in a skillet over medium heat, stirring occasionally, until thoroughly heated.
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Kung Pao Pork Recipe
Ingredients
For the marinade
- 1 pound lean pork tenderloin
- 2 Tablespoon light soy sauce
- 1 Tablespoon cornstarch
- 1 Tablespoon light sesame oil
- ½ teaspoon black pepper
For the stir fry
- 4 medium green onions, cut lengthwise into roughly one-inch pieces
- ½ large bell red pepper, roughly chopped
- ½ large bell green pepper, roughly chopped
- 1 inch cube of ginger, thinly sliced
- 3 large fresh garlic cloves minced
- ½ cup roasted peanuts
- 4 chili peppers (Tien Tsin), deseed to reduce spice level
Sauce
- 1 Tablespoon soy sauce
- 2 Tablespoons Hoisin sauce
- 1 Tablespoon Shaoxing wine
Instructions
- Prep the tenderloin by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Cut into small cubes (about half-inch cubes).
- Marinate the pork by mixing soy sauce, oil, pepper, and cornstarch in a bowl. Leave the pork to marinate while you prepare the rest of the ingredients.
Make the Stir Fry:
- In a pan or wok, saute the marinated pork until golden brown over medium-high heat. Transfer to a plate and set aside. Add the green onions and bell peppers, saute for 2 minutes or until they start to soften.
- Add the ginger, garlic, peanuts, and chili pepper. Continue frying for an additional 3-4 minutes. Add the pork back to the pan and mix to integrate.
- In a bowl, mix soy sauce, Shaoxing wine, and Hoisin sauce. Then pour into the wok.
- Cook for a further 2 minutes and adjust the consistency by adding a couple of tablespoons of water if needed.
Notes
- Make this recipe ahead of time, and enjoy it later or the next day. Keep the Kung Pao in an airtight container in the fridge for up to 3 days.
Nutrition
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