MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Kung Pao Pork
 Categories: Chinese, Pork/ham
      Yield: 6 Servings
 
      1 T  Sugar
      3 T  Water
      3 T  Low-sodium soy sauce
      2 T  Dry sherry
      1 T  White vinegar
      1 t  Cornstarch
  1 1/2 t  Dark sesame oil
    1/4 t  Salt
      1 lb Pork tenderloin
      1 T  Cornstarch
      1 T  Low-sodium soy sauce
      1 T  Vegetable oil, divided
      8    Dried whole red chiles
      2 c  Coarsely chpped green bell
           --pepper
    3/4 c  Vertically sliced onion
      1 t  Minced, peeled gingerroot
    1/2 c  Unsalted dry roasted peanuts
      6 c  Hot cooked rice
 
  Combine first 8 ingredients in a small bowl; stir until well-blended.
  Set aside.
  
  Trim fat off pork.  Cut pork into 1-inch cubes.  Combine pork, 1 T
  cornstarch, and 1 T soy sauce in a bowl; stir well.  Cover and
  marinate in refrigerator 15 minutes.
  
  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.
 
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