Kung Pao Recipe

Kung Pao Pork & Vegetables

The purchased stir-fry sauce and packaged slaw makes this popular Asian dish quick to prepare.

20 min. prep time
6 servings
000 Ratings


8 ounces uncooked dried angel hair (capellini) pasta, broken in half
4 tablespoons Land O Lakes® Butter
1 teaspoon toasted sesame oil
1 pound boneless pork loin, cut into 1/2-inch pieces
1 (16-ounce) package broccoli slaw
1/2 cup green onions, sliced into 1/2-inch pieces
3/4 cup ginger garlic stir-fry sauce
1/4 teaspoon crushed red pepper
2 tablespoons dry roasted peanuts


Cook pasta according to package directions; drain. Toss with 2 tablespoons butter and sesame oil. Keep warm. 

Meanwhile, melt remaining butter in 12-inch nonstick skillet until sizzling; add pork. Cook over medium-high heat until browned (5 to 6 minutes). Remove from skillet; keep warm. 

Add broccoli slaw to same skillet. Continue cooking, stirring occasionally, until crisply tender (2 to 3 minutes). Add pork, green onions, stir-fry sauce and red pepper flakes. Cover; continue cooking until pork is tender (3 to 4 minutes). 

Place pasta on large serving platter. Top with pork mixture; sprinkle with peanuts.

Recipe Tip

Sesame oil is used as a flavor "boost" in many Asian dishes. Because of its strong flavor, only a small amount is needed to add a toasted, nutty accent. It can be found in the ethnic foods section of your supermarket.

Nutrition Facts (1 servings)

Calories: 410

Fat: 17g

Cholesterol: 70mg

Sodium: 420mg

Carbohydrates: 40g

Dietary Fiber: 4g

Protein: 23g

Recipe #12832©2011Land O'Lakes, Inc.

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