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Pork Chow Yuk Recipe
|Pork steaks||3 , cubed|
|Light soy sauce||4 Tablespoon|
|Dry sherry||3 Tablespoon|
|Grated fresh ginger||1⁄2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), sliced|
|Yellow onions||2 , peeled and chopped|
|Chinese mushrooms||4 , soaked for 1 hour and drained|
|Napa chinese cabbage||1 Cup (16 tbs), chopped (Chinese Celery Cabbage)|
|Bok choy||2 Cup (32 tbs), chopped|
|Bean sprouts||2 Cup (32 tbs)|
|Chicken soup||1⁄2 Cup (8 tbs) (Chinese)|
|Sesame oil||1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 2234 Calories from Fat 1243
% Daily Value*
Total Fat 139 g213.3%
Saturated Fat 41 g204.9%
Trans Fat 0.9 g
Cholesterol 474.7 mg
Sodium 6488.2 mg270.3%
Total Carbohydrates 91 g30.4%
Dietary Fiber 14.7 g58.9%
Sugars 18.9 g
Protein 152 g304%
Vitamin A 157.8% Vitamin C 174.3%
Calcium 45.5% Iron 80.3%
*Based on a 2000 Calorie diet
Marinate them in a mixture of 3 tablespoons soy sauce, 2 tablespoons sherry, and ginger for 15 minutes.
Saute or chow the pork in a little peanut oil in a hot wok, stirring for no more than 5 minutes, or until cooked.
Add a little more oil and the garlic to the wok.
Then chow the onions, celery, mushrooms, Chinese cabbage or napa, bok choy, and finally, bean sprouts in this order so that nothing is overcooked when all are done.
Mix the chicken soup, cornstarch, 1 tablespoon light soy sauce, 1 tablespoon sherry, sugar, and sesame oil.
Add to the wok along with the pork and vegetables, and stir-fry until thickened just a moment.