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Yu Shiang Pork Recipe
|White pepper||1 Dash|
|Dry sherry||1 Tablespoon|
|Boneless pork||3⁄4 Pound, cut into pieces|
|Salad oil||3 1⁄2 Tablespoon|
|Cooking sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger||1 Teaspoon|
|Chile peppers||4 Small|
|Sliced bamboo shoots||2⁄3 Cup (10.67 tbs), cut into pieces|
|Green onions||10 , cut in 2 inch lengths|
Serving size: Complete recipe
Calories 1228 Calories from Fat 736
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 12.3 g61.3%
Trans Fat 1.2 g
Cholesterol 217.7 mg
Sodium 824 mg34.3%
Total Carbohydrates 38 g12.6%
Dietary Fiber 11.7 g46.9%
Sugars 6 g
Protein 82 g164.1%
Vitamin A 117.8% Vitamin C 117.8%
Calcium 19.7% Iron 37.3%
*Based on a 2000 Calorie diet
Add pork and stir to coat.
Stir in 1 1/2 tea spoons of the oil.
Let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic, ginger, and chile peppers; stir once.
Add pork and stir-fry until meat is lightly browned (about 4 minutes); remove from pan.
Heat the remaining 1 tablespoon oil in pan.
Add bamboo shoots and onion and stir-fry for 1 minute.
Return meat to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.