Kung Pao Pork

• 1 tablespoon sugar
• 3 tablespoons water
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon white vinegar
• 1 teaspoon cornstarch
• 1 1/2 teaspoons dark sesame oil
• 1/4 teaspoon salt
• 1 pound pork tenderloin
• 1 tablespoon cornstarch
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon vegetable oil, divided
• 8 dried whole red chiles
• 2 cups coarsely chopped green bell pepper
• 3/4 cup vertically sliced onion
• 1 teaspoon minced peeled gingerroot
• 1/2 cup unsalted dry roasted peanuts
• 6 cups hot cooked rice

1. Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside.
2. Trim fat from pork. Cut pork into 1-inch cubes. Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes.
3. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.

sugar, water, soy sauce, sherry, white vinegar, cornstarch, sesame oil, salt, pork tenderloin, cornstarch, soy sauce, vegetable oil, red chiles, green bell pepper, onion, gingerroot, peanuts, rice

Taken from www.myrecipes.com/recipe/kung-pao-pork-0 (may not work)