Kung Pao Pork

• 3/4 lb. lean pork, cut into 1/2-inch cubes
• 2 tsp. cornstarch
• 2 cloves garlic, minced
• 1 small red pepper, chunked
• 1/4 c. unsalted peanuts
• 4 Tbsp. soy sauce, divided
• 2 Tbsp. lemon juice
• 1/4 tsp. crushed red pepper
• 2 Tbsp. olive oil
• 1 small onion, chunked
• 1/4 c. water

1. Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.
2. Combine remaining 2 tablespoons soy sauce, lemon juice, cornstarch, crushed red pepper and 1/4 cup water.
3. In wok or large skillet, stir-fry pork and garlic in hot oil for 3 minutes or until brown.
4. Add red pepper and onion.
5. Stir-fry for 3 minutes.
6. Add cornstarch mixture; cook and stir until slightly thickened.
7. Add peanuts.
8. Serves 4.

lean pork, cornstarch, garlic, red pepper, unsalted peanuts, soy sauce, lemon juice, red pepper, olive oil, onion, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898505 (may not work)