Cantonese Sweet And Sour Pork Recipe
Ingredients
| Lean pork | 1 1⁄2 Pound, cut into 1-inch cubes | |
| Soy sauce | 3 Tablespoon | |
| Dry white wine | 3 Tablespoon | |
| Carrots | 2 , cut into thin strips | |
| Sweet red pepper | 1 , seeds removed, cut into thin rings | |
| Olive oil | 4 Tablespoon | |
| Ginger root | 1 Small, minced | |
| Chopped onions | 1⁄2 Cup (8 tbs) | |
| Mushrooms | 1⁄4 Pound, sliced | |
| Beef broth | 1⁄2 Cup (8 tbs) | |
| Chinese sweet and sour sauce | 1 Cup (16 tbs) | |
| Boiled rice | 1 Cup (16 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2436 Calories from Fat 881
% Daily Value*
Total Fat 99 g152.2%
Saturated Fat 21.5 g107.5%
Trans Fat 0 g
Cholesterol 462.6 mg154.2%
Sodium 4796.7 mg199.9%
Total Carbohydrates 207 g69%
Dietary Fiber 10.3 g41.4%
Sugars 119.5 g
Protein 155 g310.6%
Vitamin A 487.6% Vitamin C 322.9%
Calcium 14.1% Iron 71.1%
*Based on a 2000 Calorie diet
Directions
Combine soy sauce and wine; pour over pork.
Turn to coat all sides.
Marinate about 20 to 30 minutes; stir frequently.
Cut carrots; set aside.
Cut pepper into rings; set aside.
Heat 2 tablespoons oil in wok or skillet.
Add gingerroot.
Place pork in wok; stir-fry about 5 minutes.
Remove pork; set aside.
Add remaining oil to wok.
Add carrots, pepper, onions, and mushrooms; stir-fry about 5 minutes or until carrots and pepper are tender but still on crisp side.
Add pork; stir-fry 5 minutes.
Add broth; mix well.
Stir in Sweet and Sour Sauce; bring to boil.
Reduce heat to low; cover wok.
Cook 2 minutes.
Chef
