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Kung Pao Pork Recipe

  • Pork
TimeAsian
Kung Pao Pork Recipe

Kung Pan is a Chinese takeout classic! This easy to make recipe is loaded with healthy ginger, garlic, red peppers, cashews and other radicals to make it far east emperor better than any take away food.

ingredients

  • 700g pork shoulder steaks
  • 4 heaped tsp corn flour
  • 2-3 tbsp sesame oil
  • 2-3 heaped tsp A&O Salt n Pepper Chilli Rub
  • 1 red bell pepper, diced
  • 3 cloves of garlic, thinly sliced
  • 2 inch fresh ginger root, shred
  • 2 choy sum stems, sliced
  • 80g cashew nuts
  • 200g bean sprouts
  • 1 tbsp honey or Thai ger style sauce
  • 2 tsp soy sauce 
  • 2 tsp rice vinegar

Directions

  1. Heat the sesame oil in a frying pan or wok. Cube and then dust the pork (or substitute for chicken) in the corn flour and allow to soak for 15 minutes before frying. Fry the pork on high heat to get great golden brown colouring. Do this in two batches if neccessary. Try not to overcrowd the pan.
  2. While the pork is frying, slice the ginger into fine match sticks. Dice the red pepper into small triangles. Finely slice the garlic and chop down the choy sum stems.
  3. With the pork coloured nicely, add the peppers, ginger, garlic and A&O Salt & Pepper Chilli Rub while reducing the heat to medium. Stir fry for 10 minutes on medium heat. If you want an extra kick add 1 tsp of A&O Hot & Hostile seasoning.
  4. Add 2 tsp of soy sauce, 2 tsp of rice vinegar, 1 tbsp of honey and cashew nuts (or peanuts) Cook for 2 minutes and then add a handful of bean sprouts and the stem of the choy sum at the end for another 30 seconds.
  5. Garnish with red chilli for heat, the leaves of the choy sum and serve with steamed rice or noodles.

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