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Ingredientes
- 1/2 lb Roast pork
- 1 lb Vegetables (see note)
- 2 x Scallion stalks
- 1 slc Fresh ginger root
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Water
- 3 dsh Sesame oil, more or possibly less
- 1 1/2 Tbsp. Oil
- 2 Tbsp. Oil
- 1/2 c. Stock
- 1/2 tsp Salt
Direcciones
- 1. Slice roast pork and vegetables. Cut scallions in 1-inch sections.
- Mince ginger root.
- 2. Blend cornstarch, soy sauce, cool water and sesame oil to a paste.
- 3. Heat oil. Add in scallions and stir-fry till translucent/soft. Add in roast pork; stir-fry 1 minute more. Remove from pan.
- 4. Heat remaining oil. Add in vegetables and stir-fry to coat with oil
- (about 1 minute). Stir in stock, salt and ginger root and heat quickly.
- Then cook, covered, over medium heat till nearly done.
- 5. Return pork and scallions, stir-frying only to reheat. Then stir in cornstarch paste to thicken. Serve at once.
- NOTE: Roast pork may be purchased ready-cooked in Chinese food stores or possibly prepared at home. For the vegetables, use in any combination bean sprouts, broccoli, Chinese lettuce, Chinese cabbage, mustard cabbage, celery, fresh mushrooms, peppers, spinach, string beans. (See Vegetable Section for details on cooking times.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 141 | 56% |
| Total Fat 15.9g | 20% |
| Saturated Fat 2.01g | 8% |
| Trans Fat 0.31g | |
| Cholesterol 23mg | 8% |
| Sodium 695mg | 29% |
| Potassium 405mg | 12% |
| Total Carbs 18.02g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 0.24g | 0% |
| Protein 11.28g | 18% |
