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Ingredientes
- 1 lb Boneless Pork Center Rib, Cut Into 1" Cubes
- 1 x Egg, Beaten
- 1/4 c. Cornstarch
- 1/4 c. All-Purpose Flour
- 1 1/4 c. Chicken Broth Salad Oil
- 1 lrg Green Pepper, Diced
- 1/2 c. Carrot, Minced
- 1 x Clove Garlic, Chopped
- 2 Tbsp. Vegetable Oil
- 1/2 c. Sugar
- 1/3 c. Red Wine Vinegar
- 2 tsp Soy Sauce
- 2 Tbsp. Cornstarch Warm Cooked Rice
Direcciones
- Trim excess fat from pork. Combine egg, 1/4 c. cornstarch, flour, 1/4 c. chicken broth, and 1/2 tsp. salt; beat smooth. Pour salad oil into electric skillet to depth of 1 inch; heat to 375. Dip pork in batter; fry in warm oil for 5 to 6 min, or possibly until golden brown. Drain and keep hot. In a skillet, cook green pepper, carrot, and garlic in 2 Tbsp. oil until tender. Stir in 1 c. broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly 1 minute. Blend 1/4 c. cool water into cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Stir in pork.
- Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 400 | |
| Calories from Fat 123 | 31% |
| Total Fat 13.8g | 17% |
| Saturated Fat 2.87g | 11% |
| Trans Fat 0.18g | |
| Cholesterol 95mg | 32% |
| Sodium 218mg | 9% |
| Potassium 517mg | 15% |
| Total Carbs 45.39g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 26.62g | 18% |
| Protein 22.14g | 35% |
