Kung Pao Pork is delicious and fast, though inauthentic

This is not an authentic kung pao recipe. If you are looking for authentic kung pao, just move along.

If, however, you are looking for a crazy delicious weeknight-friendly recipe for stir-fried pork that tastes a lot like really good kung pao — and if you really like recipes you can set to marinate in the morning and have on the table within 20 minutes of getting home — this is the kung pao you are looking for.

This tangy, mildly spicy sauce begs for carbs to sop it up. I call for udon noodles, which boil up tender in minutes, or you can cook rice.

The peanuts add a delicious crunch to this recipe, but you could substitute cashews, or leave them out entirely. The scallions add a fresh, oniony contrast to the savory-spicy sauce. If you think the kids will object, just skip them. But my green-vegetable-phobic 9-year-old son actually requested thirds of this dinner.

Kung Pao Pork With Peanuts and Scallions

Start to finish: 20 minutes (plus marinating). Servings: 4.

This recipe is easily prepped ahead of time either the night before or morning of. Assemble the pork and marinade in one bowl, and the sauce in another. Refrigerate both, then proceed with the recipe when ready to serve. The noodles will cook up in just minutes.

FOR THE MARINADE:

2 tablespoons low-sodium soy sauce

2 tablespoons rice or cider vinegar

2 tablespoons toasted sesame oil

1 1/4 pounds pork tenderloin, cut into 1-inch chunks

FOR THE SAUCE:

1/2 cup water

1 tablespoon low-sodium soy sauce

1 tablespoon rice or cider vinegar

1 tablespoon red wine vinegar

1 tablespoon sugar

1 tablespoon grated fresh ginger

1 tablespoon toasted sesame oil

1 tablespoon cornstarch

1/2 teaspoon red pepper flakes

3 cloves garlic, minced

Hot sauce, to taste

TO SERVE:

8-ounce package udon noodles

1/2 cup roasted shelled peanuts

6 scallions, chopped

THE MARINADE: In a large bowl, whisk the soy sauce, vinegar and sesame oil. Add the pork, stirring to coat well. Cover and refrigerate until ready to cook.

THE SAUCE: In a small bowl or liquid measuring cup, whisk the water, soy sauce, both vinegars, the sugar, ginger, sesame oil, cornstarch, red pepper flakes, garlic and hot sauce. Cover and refrigerate until ready to cook.

TO COOK AND SERVE: Bring a large saucepan of water to a boil. Add the noodles and cook until tender, according to package directions.

Meanwhile, heat a large skillet over medium-high. Add the marinated pork, including any liquid in the bowl. Cook until the pork is nearly cooked through, about 10 minutes. As soon as the noodles are cooked, drain them and add them to the pork, tossing well. Add the sauce, toss to coat well. Cook for another 2 to 3 minutes, or until the sauce has thickened. Stir in the peanuts and scallions.

Nutrition information per serving: 600 calories; 220 calories from fat (37 percent of total calories); 25 g fat (3 g saturated; 0 g trans fats); 90 mg cholesterol; 54 g carbohydrate; 5 g fiber; 5 g sugar; 45 g protein; 690 mg sodium.