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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Kung Pao Pork

main dish, pork, chinese

1 tablespoon sugar
3 tablespoon water
3 tablespoon low-sodium soy sauce
2 tablespoon dry sherry
1 tablespoon white vinegar
1 teaspoon cornstarch
1 1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1 lb pork tenderloin
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
1 tablespoon vegetable oil, divided
8 dried whole red chiles
2 cup coarsely chpped green bell -pepper
3/4 cup vertically sliced onion
1 teaspoon minced, peeled gingerroot
1/2 cup unsalted dry roasted peanuts
6 cup hot cooked rice

Combine first 8 ingredients in a small bowl; stir until well-blended. Set aside. Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 T cornstarch, and 1 T soy sauce in a bowl; stir well. Cover and marinate in refrigerator 15 minutes. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat. Add chiles; stir-fry 1 minute or until blackened. Remove from pan with a slotted spoon; set aside. Add remaining oil and pork mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and gingerroot; stir-fry 1 minute or until vegetables are crisp-tender. Add sherry mixture; stir-fry 1 minute or until thick and bubbly. Remove from heat; stir in chiles and peanuts. Serve over rice.