Updated: Sep 21, 2021
What You'll Need:
1 large skillet or pan
2 lb of pork (cubed)
1 cup of snow peas
1/2 yellow onion
1 carrot (peeled & cut in thin discs on a bias)
1/2 red bell pepper
1/2 yellow bell pepper
1 tablespoon of minced garlic
1 tablespoon of chopped ginger
1/2 cup of Chin Dribblin' Kung Pow sauce
1 cup of corn starch (save 1/4 cup for later)
5 tablespoons of sesame oil (1 for tossing pork/2 for cooking pork/ 2 for cooking veggies)
(This recipe will feed 2)
While pan is heating, take pork and cube it. Once cubed, put into a bowl and add sesame oil. Mix well until coated then season generously with salt and pepper. When finished seasoning add corn starch and make sure every piece is coated well. (this is what will make you pork nice and crispy)
When the pan is ready add pork and allow to brown and cook on all sides. When the pork is fully cooked and nice and crispy pull off heat and set aside on a plate.
Use the same pan and add the other 2 tablespoons of oil to pan and then add all your veggies.First (onions, garlic, ginger) Second (bell peppers, peas,carrots) Make sure all veggies are cooked and softened.
Once veggies are done, add the pork back into the pan and add Chin Dribblin' Kung POW.
Allow all of the flavors to marry.
While flavors are blending, take the reserved 1/4 cup of corn starch and add a 1/4 cup of cold water to it. Mix well to create a slurry. This slurry will be added to your dish to thicken your sauce and allow the flavors to coat the dish nicely.
Add in slurry a little at a time and allow to cook until the sauce coats the back of your spoon or glazes.
Season with salt and pepper to taste and add over rice and ENJOY!