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.