2 teaspoons (10 ml) sesame oil. 2 tablespoons (30 ml) cayenne. red pepper, chunked 1 sm. boneless pork, cut into cubes 4 tbsp. Ease of preparation rating: Easy Yield: 4 Portions . 1/2 cup (120 ml) water. crushed red pepper 1 sm. Combine pork and 2 tablespoons soy sauce; refrigerate, covered, for 30 minutes. Next add the pork to wok. soy sauce, divided 2 tbsp. 1 tablespoon (15 ml) corn starch . Kung Pao Pork . 1 teaspoon (5 ml) paprika. Kung Pao Pork . Cook until the pork is nearly cooked through, about 10 minutes. cornstarch 2 tbsp. 1 star anise, ground. 1 star anise, ground. For the pork: Canola oil for frying. 1 teaspoon (5 ml) paprika. Ease of preparation rating: Easy Yield: 4 Portions . For the pork: Canola oil for frying. 2 teaspoons (10 ml) sesame oil. KUNG PAO PORK : 1 lb. 1/2 cup (120 ml) water. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook. lemon juice 2 tbsp. 2 tablespoons (30 ml) cayenne. To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it’s the right thickness. Learn how to make Kung Pao Pork. Ingredients: For the sauce: 2 tablespoons (30 ml) soy sauce. 2 teaspoons (10 ml) honey. olive oil 1/2 tsp. Ingredients: For the sauce: 2 tablespoons (30 ml) soy sauce. Add the sauce, toss to coat well. onion, chunked 1/4 c. unsalted peanuts 2 cloves garlic, minced 1/4 c. water. 2 teaspoons (10 ml) honey. 1 tablespoon (15 ml) corn starch . sugar 2 tsp. To make the sauce, add vinegar, 2 Tablespoon sherry cooking wine, hoisin sauce, hot pepper sauce, sugar, oyster sauce, and add 1/2 cup of water. As soon as the noodles are cooked, drain them and add them to the pork, tossing well.