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Shredded Pork In Peking Sauce Recipe
|Boneless lean pork/4 pork chops||1 Pound|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Chinese rice wine||1 Tablespoon|
|Tapioca starch||1 Tablespoon|
|Sweet bean sauce||3 Tablespoon|
|Peanut oil/Vegetable oil||4 Tablespoon|
Serving size: Complete recipe
Calories 1358 Calories from Fat 770
% Daily Value*
Total Fat 86 g132.9%
Saturated Fat 18.7 g93.3%
Trans Fat 0 g
Cholesterol 308.4 mg
Sodium 2300.8 mg95.9%
Total Carbohydrates 41 g13.8%
Dietary Fiber 3.1 g12.5%
Sugars 17.5 g
Protein 98 g196.7%
Vitamin A 24.5% Vitamin C 44.4%
Calcium 11.4% Iron 35.5%
*Based on a 2000 Calorie diet
Marinate with the soy sauce, wine, and tapioca starch for at least 20 minutes.
Cut the scallions diagonally into 2 inch long (5 cm) thin pieces.
Put on a plate.
Combine the bean sauce with the sugar and 1 Tbs wine.
Heat 3 Tbs oil in a wok.
Stir fry the shredded pork for about 1 minute until done.
Remove and put aside.
Drain oil from wok.
Heat 1 Tbs oil.
Stir fry the sweet bean paste mixture for about 10 seconds.
Add pork; stir thoroughly.
Remove and place on the scallions.