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Pork And Vegetable Stir Fry Recipe
|Lean boneless pork||1 Pound, trimmed of fat|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Cooking oil||2 Tablespoon|
|Bias sliced carrots||1 1⁄2 Cup (24 tbs) (Thinly Sliced)|
|Bias sliced celery||1 1⁄2 Cup (24 tbs)|
|Green pepper||1 Large, cut into strips|
|Torn spinach leaves||2 Cup (32 tbs) (Fresh Leaves)|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2004 Calories from Fat 858
% Daily Value*
Total Fat 96 g147.4%
Saturated Fat 26.8 g134.2%
Trans Fat 0 g
Cholesterol 272.2 mg
Sodium 4318.8 mg180%
Total Carbohydrates 169 g56.5%
Dietary Fiber 14.7 g58.9%
Sugars 18.2 g
Protein 110 g220.1%
Vitamin A 784.7% Vitamin C 300.3%
Calcium 26.4% Iron 75.9%
*Based on a 2000 Calorie diet
Stir together soy sauce, sherry, cornstarch, and ginger; set mixture aside.
Preheat a wok or large skillet over high heat; add oil.
Stir-fry carrots, celery, and green pepper for 2 minutes.
Add another tablespoon of oil if necessary.
Add the pork to wok or skillet; stir-fry for 2 to 3 minutes.
Stir soy mixture; stir into pork.
Cook and stir till thickened and bubbly.
Stir in cooked vegetables and spinach; cover and cook the mixture for 1 minute,