Braised Porkballs And Cauliflower Recipe
Ingredients
| Cauliflower | 1 Medium | |
| Fresh root ginger slice | 1 | |
| Oil | 1 1⁄2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Water | 1⁄4 Cup (4 tbs) | |
| Stock | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sugar | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 602 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.9%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 2.3 mg0.8%
Sodium 3281.4 mg136.7%
Total Carbohydrates 80 g26.7%
Dietary Fiber 21.8 g87.2%
Sugars 25.9 g
Protein 24 g48.2%
Vitamin A 2.5% Vitamin C 657.8%
Calcium 20.1% Iron 25%
*Based on a 2000 Calorie diet
Directions
2. Break cauliflower into small flowerets. Shred ginger root.
3. Heat oil in a heavy pan. Add salt and ginger, then porkballs. Brown lightly; then remove from pan.
4. Heat remaining oil. Add cauliflower and stir-fry to coat with hot oil . Return porkballs.
5. Add stock. Bring to a boil; then simmer, covered, until pork is cooked through and cauliflower is tender, but still crunchy .
6. Blend cornstarch, soy sauce, sugar and cold water to a paste, then stir in to thicken sauce.
Chef
