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Ingredientes
- 1/2 c. Catsup
- 1/2 c. Apple juice
- 1/4 C. Apricot fruit spread
- 2 Tbsp. Apple cider vinegar
- 2 tsp. Ginger root, Freshly grated
- 1 1/2 Pounds pork loin, lean, boneless, Cut into 3/4" cubes
- 8 Ounces peas, frzn, Sugar snap or possibly snow
- 16 Ounces Pineapple chunks in juice, Liquid removed
- 5 Ounces water chestnuts, Liquid removed
- 2 Whole Carrots, Shredded
- 2 C. cabbage, Napa Chinese, thinly sliced
- 2 Whole Garlic cloves, Chopped
- 1 Package noodles, fresh, cooked and liquid removed
- 1 Tbsp. peanut oil
Direcciones
- In a saucepan, combine juice, fruit spread, catsup, vinegar and ginger. Continue stirring till sauce has thickened, two to three min.
- Cook Chinese noodles according to package directions and drain.
- Meanwhile in a skillet, saute/fry pork in 1 Tbsp. oil till lightly browned and nearly cooked, five to six min.
- Add in the garlic cloves, the Chinese cabbage and shredded carrots, water chestnuts and peas.
- Reduce heat and simmer till snow peas are tender, about three to four min.
- Pour sauce over pork and stir to combine.
- Serve over Chinese noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 153 | 55% |
| Total Fat 17.04g | 21% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 222mg | 9% |
| Potassium 461mg | 13% |
| Total Carbs 20.15g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 9.22g | 6% |
| Protein 11.87g | 19% |
