Kung Pao Pork

It all started with a nice head of broccoli and some tri-colored bell peppers. The broccoli was fresh; the peppers were frozen. Whenever I go to the supermarket, I buy broccoli if there is some to buy. We keep a bag or two of bell peppers in the freezer at all times, or whenever we find them in the freezer section.

A few days ago, I noticed a tray of lean pork tenderloin pavés (thick-cut steaks; pavé means "paving stone"). It was the only one, and I grabbed it for the modest sum of 3.5 euros. Yesterday these ingredients came together to make a recipe called Kung Pao pork, using soy sauce, srirasha sauce, and other sweet and/or salty Asian sauces that we keep on hand.

I cut the pork loin into strips and marinated and then stir-fried them with some chopped shallots and garlic cloves. I cut the broccoli into florets and blanched those broccoli separately in a steamer pot. Then I put them in the wok with the pork and poured on the remainder of the marinade the pork had bathed in. I stirred all that together, added the peppers, and voilà... Kung Pao! We sprinkled on roasted peanuts at the table. We also steamed some frozen pot stickers from the supermarket to make steamed dumplings as an accompaniment. Lunch was served, and the pork was very tender.