Mar 192016

08179569-be5b-4ee8-968b-2842b0e5426aKung Pao Pork Stir Fry

2 tbsp extra virgin olive oil
1 tbsp minced garlic
About 1 lb of boneless pork chops, sliced into chunks
10 tbsp Panda Express Kung Pao sauce
Half a bag of Sugar Snap Pea Stir Fry frozen vegetables (2.25 cups)
1/2 onion cut in chunks

Put olive oil, garlic and a small part of the chopped onion in a large frying pan or wok to heat on medium.

Chop pork into chunks, removing large parts of fat as necessary.

Add to pan with olive oil and 2 tbsp of Kung Pao Sauce.

Once pork is cooked through, add remaining onions, frozen vegetables and remaining Kung Pao Sauce.

Stir and fry until vegetables are cooked and sauce is bubbly.

Serve with brown rice or noodles as desired.


We thought this was just ok. It didn’t have the kick we thought it would, the sauce was a bit too runny, and it didn’t have enough veggies. If I make it again, I think I’ll use chicken (just because I love chicken), use a thicker sauce, and double the veggies. Overall it was ok, but I think these changes will make it even better.

I know the photo makes it look like there was plenty of veggies, but that’s because I didn’t put many pork chop chunks in my bowl.

wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

  9 Responses to “Kung Pao Pork Stir Fry”

  1. Bummer. Sometimes I find bottled sauces to be a disappointment, even though they sure make cooking easier.

  2. I’ve never made Pork Kung Pao at home, just eaten it out. Would be good to try – looks simple enough, though would probably Google for a good sauce recipe, like you say, with some zip to it, and add lots of veggies.

  3. Maybe you need to find a better Kung pao sauce – because it can be just fab. Cheers from Carole’s Chatter!

  4. Still looks pretty good! I find it hard to make a really great stir-fry with frozen veggies. They always seem to water it down!

  5. Yes, I need my Kung Pao to have a big kick and lots of flavor too. 😉

  6. Happy Saturday, Vicki! Thank you for your honest recipe review. I don’t eat pork, so I’d use chicken, or just veggies. 🙂

  7. The picture makes it look so good. I’d prefer chicken too.

  8. That’s too bad it wasn’t what you expected.

  9. Hi Vicki,

    The Kung Pao sauce I use here in the UK, really does have a kick to it, which both of us look for in a good stir fry.

    I too would use chicken in my dish though, but that’s because neither of us is really all that keen on pork and it’s not a meat you would ever find in my shopping basket.

    I would probably serve this dish on a bed of rice and although we both love sugar snap peas, I would probably add in a few more peppers and maybe a few mushrooms.

    Your dish does look so good though and I love this kind of simple, one pan cooking!

    Thanks for sharing 🙂


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