How to Make Kung Pao Pork

I love take-out food but I don't like the guilty feeling that comes with it. Not to mention that unless you are going to a fancy high class place... chances are the cut of meat that you get is going to be low grade and fatty. Which is why I love to make my favorite take-out dishes at home. Not only can I monitor the ingredients that go in but I can also use the best quality as well.

I saw this recipes over at Christina's blog, It's a Keeper. Now her recipe is for chicken but I had a huge pork tenderloin in the freezer that needed to be used. Obviously, you could make this recipe with any meat and it will work. Now, I didn't realize until I had to make the sauce that I was out of cornstarch. So instead I sprinkled a couple of tablespoons of flour onto the cooked meat, tossed the meat in the pan and let it cook for a minute to cook out some of the flour flavor. Once I added the sauce the flour started to thicken it up.

1 Tbsp. canola oil, divided
4 c. broccoli florets
1 Tbsp. minced fresh ginger, divided
2 Tbsp. water
1/2-1 tsp. crushed red pepper
1 lb pork tenderloin, fat trimmed, cut into 1/4-inch strips
1/2 c. fat-free, less-sodium chicken broth
2 Tbsp. hoisin sauce
2 Tbsp. rice wine vinegar
2 Tbsp. low-sodium soy sauce
1 tsp. cornstarch
4 garlic cloves, minced
2 Tbsp. coarsely chopped salted peanuts

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, sauté 1 minute. Add water. Cover, cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, keep warm.
Heat remaining 2 teaspoons oil in pan, add remaining 1 teaspoon ginger, crushed red pepper, and pork. Cook 4 minutes or until pork is lightly browned, stirring frequently.
Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan, cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts. Serve with rice.

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