Chinese Pork And Vegetables Recipe
Ingredients
| Soy sauce | 1⁄4 Cup (4 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Grated ginger root | 1 Teaspoon | |
| Lean pork | 1 Pound, diced | |
| Chopped chinese cabbage/Chopped celery cabbage | 3 Cup (48 tbs) | |
| Frozen peas | 10 Ounce, thawed (1 Package) | |
| Green pepper | 1 Medium, cut into thin strips | |
| Canned sliced mushrooms | 3 Ounce, drained | |
| Sliced green onion | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Hot cooked rice | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 325 Calories from Fat 103
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 2.7 g13.3%
Trans Fat 0 g
Cholesterol 61.7 mg20.6%
Sodium 964.7 mg40.2%
Total Carbohydrates 29 g9.7%
Dietary Fiber 5 g20%
Sugars 5.6 g
Protein 26 g51.8%
Vitamin A 159.2% Vitamin C 171.7%
Calcium 18.1% Iron 22.3%
*Based on a 2000 Calorie diet
Directions
Heat oil in wok or electric skillet.
Add garlic, gingerroot, and dash salt; stir fry at medium heat just till garlic is golden.
Turn heat to high; add pork gradually.
Stir constantly till browned, 2 to 4 minutes.
Season with salt.
Add cabbage, peas, green pepper, mushrooms, green onion, and sherry.
Cook and stir 1 minute more.
Pour soy mixture over vegetables; cook and stir till thickened.
Serve over rice.
Serves 4 or 5.
Chef
