Pork With Peanuts And Pickled Cabbage Recipe
Summary
Ingredients
| Pork | 125 Gram (4 Ounce) | |
| Soy sauce | 1 Teaspoon | |
| Sherry | 1 Teaspoon | |
| Corn flour | 1 Teaspoon | |
| Pickled cabbage | 90 Gram (Canned) | |
| Unsalted peanuts | 60 Gram | |
| Sugar | 1 Teaspoon | |
| Garlic | 1 Clove (5 gm), chopped | |
| Sesame oil | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 611 Calories from Fat 336
% Daily Value*
Total Fat 39 g60.7%
Saturated Fat 6.1 g30.4%
Trans Fat 0 g
Cholesterol 82.5 mg27.5%
Sodium 948.8 mg39.5%
Total Carbohydrates 26 g8.5%
Dietary Fiber 6.2 g24.8%
Sugars 9 g
Protein 44 g87.8%
Vitamin A 0.01% Vitamin C 26%
Calcium 10.8% Iron 27.8%
*Based on a 2000 Calorie diet
Directions
Rinse the pickled cabbage and cut into 3-cm (1 -in) pieces.
Remove the peanut skins.
Fry the peanuts with 4 tablespoons of oil over a low heat for about 5 minutes until golden brown.
Take care they do not burn.
Drain well.
Deep-fry the pork for 30 seconds and drain well.
Heat 1 tablespoon of oil in a frying-pan and fry the garlic for 15 seconds.
Then add the pork, pickled cabbage and sugar and stir-fry for another 30 seconds.
Add the peanuts and then the soy sauce to the edge of the pan, mix well and serve, sprinkled with sesame oil.
Chef
