Serves: 4
Total Calories: 38
Mix pork with 1 Tablespoon soy sauce and 1 Tablespoon cornstarch. Let stand for 30 minutes.
Combine water, sugar, vinegar, red pepper and the rest of the soy sauce and cornstarch, set aside.
Stir fry meat in oiled Dutch oven over medium heat until done.
Remove meat and add vegetables. Stir fry in additional cooking oil until vegetables are starting to turn tender but still crisp.
Return meat to oven and add soy sauce mixture and cook until thickened.
Add peanuts and bamboo shoots, cooking 2 to 3 minutes longer.
Serve with rice or oriental noodles.
This Kung Pao Pork recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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