Kung Pao Pork

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Ingredients

  • 1 pound pork tenderloin
  • ¼ plus 1 tablespoons vegetable oil, divided use
  • 8 Thai chilies
  • 3 green onions, cleaned, trimmed, and sliced, divided use
  • ¼ cup gluten-free Szechuan sauce

Directions

  1. Trim the pork tenderloin of all visible fat and cut into 1-inch cubes.
  2. Roughly chop 1 tablespoon of the peanuts and set aside for garnish.
  3. Heat the oil in a large skillet or wok over high heat until it begins to shimmer.
  4. Add the pork and cook for 4 minutes, turning frequently to brown on all sides.
  5. Add the remaining ¼ cup peanuts, chilies, and about 2/3 of the green onions.
  6. Cook for 30 seconds, stirring constantly.
  7. Add the Szechuan sauce and cook for 1 minute, stirring constantly.
  8. Serve immediately garnished with the chopped peanuts and remaining green onions.

Servings

Serves 4

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