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Sweet And Sour Pork With Shiitake Recipe
|Boneless pork chops||1 Pound, partially frozen (4 Pieces)|
|Onion||1 Large, peeled|
|Shiitake mushrooms||3 Ounce (Fresh)|
|Carrot||1 Large, scraped|
|Frozen pea pods||10 Ounce (1 Package)|
|Vegetable oil||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice vinegar||3 Tablespoon|
|Brown sugar||3 Tablespoon|
|Pineapple chunks||1 1⁄2 Cup (24 tbs) (Fresh / Canned)|
Serving size: Complete recipe
Calories 1986 Calories from Fat 604
% Daily Value*
Total Fat 68 g104.2%
Saturated Fat 16 g80.2%
Trans Fat 0.3 g
Cholesterol 303.9 mg
Sodium 4766.5 mg198.6%
Total Carbohydrates 222 g73.9%
Dietary Fiber 17.8 g71.1%
Sugars 149.9 g
Protein 117 g233.7%
Vitamin A 306.9% Vitamin C 404.8%
Calcium 27% Iron 62.8%
*Based on a 2000 Calorie diet
Sliver the mushrooms, discarding the stems.
Cut the carrot into thin flowers or slices.
(To make flowers, cut away 5 very thin strips down the length of the carrot and then slice across into coins.
The cutaway strips will define petals.) Put the frozen pea pods in a strainer and rinse them in cold water until they separate.
Trim the pork and slice it thin.
In a wok or 12-inch skillet, heat 1 tablespoon of vegetable oil over high heat and quickly fry the pork, stirring constantly.
When it's cooked through, remove the pork with a slotted spoon.
Add another tablespoon of vegetable oil and 1 teaspoon of sesame oil; fry the onion, carrot, and mushrooms together, until the onions are tender-crisp.
The carrots will still be crunchy.
Remove these vegetables.