MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Kung Pao Pork
  Categories: Chinese, Pork/ham
       Yield: 6 Servings
       1 T  Sugar
       3 T  Water
       3 T  Low-sodium soy sauce
       2 T  Dry sherry
       1 T  White vinegar
       1 t  Cornstarch
   1 1/2 t  Dark sesame oil
     1/4 t  Salt
       1 lb Pork tenderloin
       1 T  Cornstarch
       1 T  Low-sodium soy sauce
       1 T  Vegetable oil, divided
       8    Dried whole red chiles
       2 c  Coarsely chpped green bell
     3/4 c  Vertically sliced onion
       1 t  Minced, peeled gingerroot
     1/2 c  Unsalted dry roasted peanuts
       6 c  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.