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Northern Chinese Pork Recipe
|Light soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Grated fresh ginger||1⁄2 Teaspoon|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Hot pepper sauce/Chinese red chili and garlic paste||To Taste|
|Cornstarch||1 Tablespoon, dissolved in 6 tablespoons chicken broth|
|Chicken broth||6 Tablespoon (For Dissolving Cornstarch)|
Serving size: Complete recipe
Calories 1264 Calories from Fat 694
% Daily Value*
Total Fat 77 g118.9%
Saturated Fat 24.4 g121.8%
Trans Fat 0.6 g
Cholesterol 310 mg
Sodium 3484.7 mg145.2%
Total Carbohydrates 43 g14.5%
Dietary Fiber 6.8 g27.3%
Sugars 7.8 g
Protein 92 g184.6%
Vitamin A 415.7% Vitamin C 19.4%
Calcium 16.2% Iron 35%
*Based on a 2000 Calorie diet
Marinate in the soy sauce, sherry, and ginger.
In the meantime, peel and chop up the yellow onion, chop up the celery, and grate the carrots into coarse pieces.
Fry the drained pork in a little peanut oil and the garlic for about 5 or 6 minutes.
Remove the meat from the pan.
Add the vegetables and a little more peanut oil.
Stir-fry until the vegetables are barely cooked and still crisp.
Add the pork.
Add a pinch of salt if desired and a bit of hot pepper sauce or red chili and garlic paste.
Thicken with the dissolved cornstarch.