Kung Pao Pork & Vegetables

Ingredients

• 227 g (8 oz)uncooked dried angel hair (capellini) pasta, broken in half
• 57 g (1/4 cup)Land O Lakes® butter
• 5 ml (1 teaspoon)toasted sesame oil
• 454 g (1 lb)boneless pork loin, cut into 1.3 cm (1/2-inch) pieces
• 454 g (16 oz)broccoli slaw
• 120 ml (1/2 cup)green onions, sliced into 1.3 cm (1/2-inch) pieces
• 180 ml (3/4 cup)ginger garlic stir-fry sauce
• 1.25 ml (1/4 teaspoon)crushed red pepper
• 30 ml (2 tablespoons)dry roasted peanuts

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet directions, then drain it. Toss with 30 g (2 tablespoons) of the butter and the sesame oil, and keep warm.

2. 2

   Brown the pork

   Meanwhile, melt the remaining butter in a 30 cm (12-inch) non-stick frying pan until sizzling. Add the pork and cook over medium-high heat for 5–6 minutes, until browned. Remove it from the pan and keep warm.

3. 3

   Cook the vegetables

   Add the broccoli slaw to the same pan and cook, stirring occasionally, for 2–3 minutes or until crisp-tender. Add the pork, green onions, stir-fry sauce and crushed red pepper. Cover and cook for 3–4 minutes more, until the pork is tender.

4. 4

   Assemble the dish

   Arrange the pasta on a large serving platter. Spoon the pork mixture over it and sprinkle with peanuts.

What is Kung Pao pork and vegetables?

Kung Pao is associated with Sichuan cooking and is commonly known for a savoury, spicy sauce and peanuts. This recipe takes a quick, home-cooking approach, using ready-made ginger garlic stir-fry sauce and packaged broccoli slaw.

Here, the pork and vegetables are served over angel hair pasta rather than rice. The pasta makes the dish a filling one-pan-style supper, while peanuts add a crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 23g protein, 40g carbs, 17g fat.

The pasta and sauce provide most of the carbohydrates, while butter and sesame oil contribute much of the fat. Pork supplies most of the protein, with smaller amounts from the pasta and peanuts. Pair a serving with extra non-starchy vegetables if you want a more vegetable-forward plate.

Choosing the ingredients

Pork loin: Cutting it into small, even pieces helps it brown quickly and cook through in the short pan time. Trim away any thick excess fat before cutting, if needed.

Broccoli slaw: The prepared mix saves chopping and stays pleasantly crisp when cooked briefly. Look for a plain slaw mix so the stir-fry sauce remains the main seasoning.

Stir-fry sauce: A purchased ginger garlic sauce brings seasoning and moisture in one step. Since brands vary in saltiness and heat, taste the finished mixture before adding extra seasoning.

Getting the pork tender

Brown the pork in a single layer where possible, working in batches if the pan is crowded. Removing it while you cook the slaw helps avoid overcooking it during the vegetable stage.

Return the pork to the pan with the sauce and cover for the final 3–4 minutes. Check that the largest pieces are cooked through before serving.

Keeping the slaw crisp-tender

Cook the broccoli slaw for just 2–3 minutes, stirring now and then. It should soften slightly but retain some bite, rather than becoming limp.

The covered finish lets the pork heat through and the sauce coat the vegetables. Keep the pan at a steady medium-high heat and avoid extending the cooking time unnecessarily.

Cooking and holding the pasta

Cook the angel hair according to its packet because cooking times can differ between brands. Drain it promptly so it does not continue softening in hot water.

Tossing the pasta with butter and sesame oil keeps the strands coated while the stir-fry finishes. Keep it warm, but avoid leaving it uncovered for a long time, as thin pasta can dry out.

Serving the finished dish

Spread the pasta on a large platter and spoon the pork and slaw mixture over the top so the sauce can run through the strands. Scatter the peanuts over just before serving to preserve their crunch.

This dish works as a complete meal on its own. For a fresh contrast, serve it with a simple cucumber salad or extra steamed vegetables, without adding them to the recipe itself.

Recipe notes & tips

• Break the angel hair in half before cooking to make it easier to toss and serve.
• Have the pork, slaw, sauce and sliced onions ready before you heat the pan.
• Cut the pork into evenly sized pieces so they brown and cook at a similar rate.
• Use a large pan so the pork can brown rather than steam.
• Add the peanuts at the end so they stay crunchy.
• Check the sauce before serving, as ready-made varieties can differ in saltiness and heat.

Variations

• More heat: Increase the crushed red pepper slightly to make the sauce spicier.
• Milder flavour: Leave out the crushed red pepper for a less fiery finish.
• Different slaw: Use packaged cabbage slaw in place of broccoli slaw.
• Extra crunch: Add a few more dry roasted peanuts just before serving.
• Alternative noodles: Use another thin noodle, cooking it according to its packet directions.

Common mistakes to avoid

• Crowding the pan: The pork can steam instead of brown; cook it in batches if needed.
• Overcooking the slaw: It can turn soft quickly; stop after 2–3 minutes when it is crisp-tender.
• Leaving the pork in throughout: It may become tough; brown it first, remove it, then return it for the covered finish.
• Guessing the pasta time: Angel hair softens quickly; follow the packet and drain as soon as it is ready.
• Adding peanuts too early: They lose their crunch; sprinkle them over the dish at the end.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat until piping hot in a frying pan or microwave; add a small splash of water if the pasta seems dry. The peanuts may soften during storage, so you can add fresh ones when serving.

Frequently asked questions