Kung Pao Pork

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Found in a magazine many years ago. This is our favorite dish!

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:


3/4 lb. lean pork, cut into cubes
2 cloves garlic, minced
4 Tbsp oyster sauce, divided
2 Tbsp Lemon Juice
2 Tbsp sugar
2 tsps cornstarch
1/8 tsp crushed red pepper (unless you like it hot, use more!)
1/4 cup water
2 Tbsp olive oil
1 small red bell pepper, chunked
1/2 small onion, chunked
1/4 cup unsalted roasted peanuts
Hot cook rice


Combine pork, garlic and 2 tbsp oyster sauce in re-sealable plastic bag, refrigerate at least 30 minutes. Combine remaining oystersauce, lemon juice, sugar, cornstarch, creshed red pepper and water.

In large skillet, heat the olive oil, stir fry the pork and garlic for 3 minutes, or until brown. Add bell pepper and onion; stir-fry 3 minutes.Add the cornstarch mixture; cook and stir until slightly thickened. Serve over rice and top with the peanuts. Refrigerate leftovers-if there are any!

NOTE: We like lots of sauce, so I usually double the sauce part.


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