Sweet And Sour Pork With Shiitake Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Boneless pork chops1 Pound, partially frozen (4 Pieces)
 Onion1 Large, peeled
 Shiitake mushrooms3 Ounce (Fresh)
 Carrot1 Large, scraped
 Frozen pea pods10 Ounce (1 Package)
 Vegetable oil2 Tablespoon
 Sesame oil1 Teaspoon
 Chicken broth1 Cup (16 tbs)
 Dry white wine1⁄4 Cup (4 tbs)
 Chili sauce1⁄4 Cup (4 tbs)
 Soy sauce1⁄4 Cup (4 tbs)
 Rice vinegar3 Tablespoon
 Brown sugar3 Tablespoon
 Cornstarch2 Tablespoon
 Pineapple chunks1 1⁄2 Cup (24 tbs) (Fresh / Canned)

Nutrition Facts

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

Directions

Prepare the vegetables: Slice the onion.
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.
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