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Prep 30min
Total30min
Servings4
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Ingredients
1
tablespoon vegetable oil
1
bag (1 lb) broccoli slaw mix
1
lb boneless pork loin, cut into 1/2-inch pieces
1
medium red bell pepper, cut into 1/2-inch pieces
1/2
cup water
1/2
cup Szechuan spicy stir-fry sauce
1
tablespoon honey
1
package (7 oz) rice stick noodles
2
teaspoons sesame or vegetable oil
2
tablespoons salted peanuts
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Steps
1
Heat 12-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat bottom. Add broccoli slaw; cook and stir 2 to 3 minutes or until crisp-tender. Remove broccoli slaw from skillet; keep warm.
2
Add pork to same skillet; cook and stir over medium-high heat 5 to 6 minutes or until brown. Stir in bell pepper and water. Cover; cook 3 to 4 minutes, stirring occasionally, until pork is tender. Stir in stir-fry sauce and honey. Reduce heat; simmer uncovered 1 to 2 minutes.
3
Meanwhile, heat 3 quarts water to boiling. Add noodles; boil 3 minutes. Drain.
4
Toss noodles and sesame oil. Divide noodles among bowls. Top with broccoli slaw and pork mixture. Sprinkle with peanuts.
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"Kung Pao" refers to stir-fries seasoned with garlic, chili puree and peanuts. The flavor for this Kung Pao dish is easily achieved with a stir-fry sauce.
Chinese rice stick noodles are very thin and white; they can be found in most large grocery stores in the Asian foods area.
Can't find broccoli slaw mix at your grocery store? Use a 16-ounce bag of coleslaw mix instead.
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