One thing I changed was that it was no longer Kung Pao Chicken. We don't eat chicken much in our house, for medical reasons, so I substituted pork. I just happened to have a pork tenderloin in the freezer. I also didn't have any linguine, so I used whole wheat spaghetti instead. For the last substitution, I didn't have any red chili paste. So I looked up substitutions, and found that you can just use red pepper flakes, which I have a lot of. The substitution guide said to use 1/4 of the amount, which was 3/4 Tbsp of pepper flakes. Ummm...next time, I think maybe a little less would be good. That is why I have renamed this recipe Kung POW Pork! :)
1 lb pork tenderloin, cubed
1/2 cup cornstarch (more or less - I didn't measure)
oil for frying
1 lb uncooked whole wheat spaghetti noodles
1/2 cup chicken broth
2 Tbsp cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3/4 Tbsp red pepper flakes
1/4 cup sugar (I used evaporated cane juice, but you can do either)
2 Tbsp red wine vinegar
1 Tbsp sesame oil
1/4 cup minced garlic
1 cup dry roasted peanuts (use UNsalted - I only had salted, and it was pretty salty!!)
1 cup green onions (sliced)
Bring a large pot of water to a boil, add spaghetti, and cook according to package directions. When finished, drain and set aside
Meanwhile, toss cubed pork with cornstarch until evenly coated. Heat oil in deep skillet. Fry pork in batches until golden brown and folly cooked. Drain on paper towels.
Mix chicken broth through sesame oil in a bowl.
Drain all but 2 Tbsp of oil from the skillet. Add garlic and stir-fry for 15 seconds. Pour in the sauce and add the peanuts. Bring to a boil, reduce heat, and simmer until thick and bubbly.
Mix the pork into the sauce. Serve over the spaghetti and top with green onions.
I served this with a side of Japanese-Style Sesame Green Beans.
No comments:
Post a Comment