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Crispy Kungpao Pork

April 8, 2017


1 lb pork tenderloin
1/2 cup corn starch, divided
3 tablespoons water
2-3 cups oil for deep fry
1 clove garlic, finely chopped
1 small carrot, cut into thin strips
2 green onions, cut into 1 1/2 inch lengths
1/3-1/2 cups Ying's Spicy Kungpao Sauce





1. Cut pork into 1 inch chunks. In a mixing bowl combine 1/4 cup starch with water, then add pork.


2. Mix well and then add the remaining starch. Mix well again.


3. Heat oil in a wok or pot over medium high heat. When the oil is hot, deep fry coated pork pieces until they are golden brown. Drain.


4. Remove oil from wok, reserving 1 tablespoon. Add garlic, carrot and green onions.


5. Stir fry for 15 seconds, add Ying's Spicy Kungpao Sauce. When it starts bubbling, add fried pork. Stir to coat. Serve over rice.

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