Kung Pao Pork
Ingredients
Marinade
-
2
tbsp
tamari or coconut aminos
-
2
tbsp
Chinese cooking wine
-
2
tbsp
arrowroot starch
-
1
tbsp
chicken broth
-
1
tbsp
apple cider vinegar
-
1
tbsp
fish sauce
-
1
tsp
Himalayan salt
-
½
tsp
garlic powder
-
½
tsp
ground ginger
-
½
tsp
ground white pepper
Main Ingredients
-
2
lbs
pork loin or boneless chops, cut into bite-sized chunks
-
2
tbsp
chicken broth
-
3
tbsp
expeller-pressed coconut oil
-
¼
cup
unsalted roasted cashews, cut in half crosswise
-
6
pieces
dried Chinese Sichuan red chile peppers
-
2
stalks
celery, sliced
-
1
piece
red bell pepper, cut into chunks
Instructions
- Prepare the marinade by stirring together the marinade ingredients and dividing it in half.
- Combine half of the marinade with the pork and marinate for 20 minutes.
- Heat 1 tablespoon of coconut oil in a wok over medium-high heat until shimmering.
- Add the cashews and dried chiles, stir-frying until toasted.
- Add the celery and bell pepper, stir-frying until soft and slightly charred, then transfer to a bowl.
- Add another tablespoon of oil and half of the marinated pork to the wok, stir-frying until cooked and slightly crispy, then set aside.
- Cook the remaining half of the pork in the same manner.
- Return the first half of the pork to the wok and add the marinade/broth mixture, simmering until thickened.
- Add the reserved vegetables and cashews, toss to combine, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
481
Total fat
23g
Total carbohydrates
13g
Total protein
54g
Sodium
1659mg
Cholesterol
143mg
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