Kung Pao Pork

Ingredients

• 1 tablespoon bottled garlic minced
• 8 ounce carrots shredded
• 2 tablespoons sriracha 
• 1 teaspoon cornstarch 
• 0.3 cup dry-roasted peanuts chopped
• 1 tablespoon ginger fresh minced peeled
• 2 cups bell pepper green sliced ()
• 1.5 tablespoons green onions thinly sliced
• 1 tablespoon juice of lemon 
• 2 teaspoons soya sauce low-sodium
• 8 ounce noodles plain chinese-style
• 0.8 pound pork tenderloin 
• 1 teaspoon sake (rice wine)
• 1 tablespoon vegetable oil 
• 0.3 cup water 
• 1 teaspoon water 

Equipment

• frying pan

Directions

1. To prepare marinade, trim fat from the pork, and cut into 1/2-inch wide strips.
2. Combine pork and the next 6 ingredients (pork through sake), and let mixture stand 5 minutes.
3. Prepare noodles according to package directions, omitting salt; keep warm.
4. Heat oil in a large nonstick skillet over medium-high heat.
5. Add the pork mixture, and stir-fry for 3 minutes or until pork loses its pink color.
6. Add the sliced bell pepper and shredded carrot, and stir-fry 1 minute. Stir in 1/4 cup water, onions, chili garlic sauce, and juice, and cook 2 minutes.
7. Serve over noodles, and sprinkle with peanuts.