Cooking on DEADLINE: Recipe for pork kung pao with peanuts and spring onions

The Canadian Press - online edition

By JM Hirsch, The Associated Press

Friday, July 11, 2014 07.43 clock | Comments: 0

Say something street to come straight to the top. This is not a real Kung Pao recipe. If you are looking for an authentic recipe for Kung Pao, just move along.

However, if you are looking for a delicious recipe crazy atmosphere week sauteed pork taste like Kung Pao very good ... And if you're looking for a quick and easy dinner your kids will love it, as they try to redefine their school routines. And .. if you really like recipes that you throw in the marinade in the morning and be arriving on the table in 20 minutes from home, can ... C is the kung pao look.

This recipe is a spicy, slightly spicy Sop pray for carbohydrates. Call udon noodles, bubbling Offers in minutes, then you can directly can go from the water into the pan pork. But if you prefer to have rice, skip this step. Cook the rice to taste, is hill plates and pour the pork and sauce.

Peanuts add a tasty crunch to this recipe, but you can replace the cashews or quit altogether. Green onions add a new, tasty oniony contrast and hot sauce. If you think that the children are going to disagree, just ignore it. But my 9 year old son phobic green vegetables are not disturbed by them. Third, what actually ordered dinner.

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Kung Pao PIG with peanuts and spring onions

This recipe is prepared in advance the day before or the morning. Give riding the pork and marinade in a bowl and the sauce in another. Refrigerate once, and then proceed with the recipe just before serving. The noodles are cooked in minutes.

From start to finish: 20 minutes (plus marinating)

Servings: 4

For the marinade:

2 tablespoons soy sauce, low sodium

2 tablespoons rice or cider vinegar

2 tablespoons toasted sesame oil

Sliced sirloin 1 1/4 pounds pork into 1-inch pieces

For the sauce:

1/2 cup water

1 tablespoon soy sauce, low sodium

Rice vinegar 1 tablespoon cider

Red wine vinegar 1 tbsp

1 tablespoon sugar

1 tablespoon grated fresh ginger

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1/2 teaspoon red pepper flakes

3 cloves garlic, finely chopped

Hot sauce to taste

8 oz package of udon noodles

Roasted 1/2 cup of shelled peanuts

6 shallots, chopped

To prepare the marinade in a large bowl, mix the soy sauce, vinegar and sesame oil. Add meat, stirring to coat. Cover and refrigerate to cook until ready.

In a liquid measuring cup or small bowl of water, soy sauce, vinegar both, sugar, ginger, sesame oil, cornstarch, crushed red pepper, garlic and sharp. Cover and refrigerate to cook until ready.

When you are ready to cook, bring a large pot of water to a boil. Add pasta and cook until tender, according to package directions.

Meanwhile, heat a large skillet over medium heat. Add the marinated pork, including the liquid in the bowl. Cook until the meat is almost cooked, about 10 minutes. Once the noodles are cooked, drain and add to the throw and pork. Add sauce toss to coat. Cook has thickened for 2-3 minutes or until the sauce. Stir in peanuts and spring onions.

Nutritional information per serving: 600 calories; 220 calories from fat (37 percent of total calories); 25 g fat (3 g saturated, 0 g trans fats); Cholesterol 90 mg; 54 g carbohydrates; 5 g of fiber; 5 g of sugar; 45 g protein; 690 mg sodium.

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JM Hirsch is food editor for The Associated Press. He blogs and tweets http://www.LunchBoxBlues.com http://twitter.com/JM_Hirsch. Jhirsch@ap.org email to him