Kung Pao Pork

This is a wonderful, flavorful dish that I love to make. I use a cast iron wok which really helps, but a cast iron or other heavy fry pan will work as well. The combination of vegetables, peanut butter and spice is fantastic! You can substitute chicken for the pork as well.  I hope you will try this!

Kung Pao Pork

3 T. oil – divided
2 cups zucchini, diced
2 cups carrots, sliced diagonally
1 onion, roughly chopped
1 T. crushed fresh garlic
2 T. soy sauce
2 lbs. pork cut in 1-inch cubes / slices
2 T. crushed fresh garlic
Peanuts (optional)
Sauce:
½ cup peanut butter (crunchy natural is best)
½ cup soy sauce
1/3 cup vinegar
1/3 cup ketchup
¼ cup brown sugar
2 T. ground red chili paste or ½ tsp red pepper flakes or to taste

Cook sauce and stir briefly till bubbly and thick, set aside.

Heat your wok on your camp stove until hot. In one tablespoon of oil, stir-fry zucchini, carrots, onion, soy sauce and 1 T. garlic. Stir fry until tender crisp. Remove to a large bowl.

In the remaining 2 T. of oil, stir fry pork and 2 T. garlic until pork is cooked. Add veggies. Pour sauce over vegetables and pork, and top with peanuts if desired. Serve over rice.

Source:  3GuysOutside