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Recipe: Inauthentic, but fast and delicious kung pao pork

First Published Jul 16 2014 01:19PM      Last Updated Jul 16 2014 01:21 pm

Let’s just get something out of the way right at the top. This is not an authentic kung pao recipe. If you are looking for an authentic kung pao recipe, just move along.

If you are looking for a crazy delicious weeknight-friendly recipe for stir-fried pork that tastes very much like really good kung pao … and if you are looking for a quick and easy dinner your kids will love as they try to get back into their school routines … and if you really like recipes you can toss in to marinate in the morning and have on the table within 20 minutes of getting home … this is the kung pao you were looking for.



This recipe makes a tangy-mildly spicy sauce that begs for carbs to sop it up. I call for udon noodles, which boil up tender in just minutes, then can go straight from the water into the skillet of pork. But if you’d rather have rice, just skip that step. Cook rice as you see fit, mound it onto serving plates, then spoon the pork and sauce over it.

The peanuts add a delicious crunch to this recipe, but you could substitute cashews, or leave them out entirely. The scallions add a fresh, oniony contrast to the savory-spicy sauce. If you think the kids will object, just skip them. But my green vegetable-phobic 9-year-old son wasn’t bothered by them. He actually requested thirds of this dinner.

 

 

 

 

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