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Ingredientes
- 1/2 tsp Korean sesame oil
- 1 c. cabbage pickle (kimchi)
- 1 x garlic clove crushed
- 1/4 lb boneless pork sliced thin
- 3 c. water
- 1 x scallion cut into 3" pcs
- 1 x hard Chinese soybean curd cut into 9 cubes
- 6 sm clams - (to 8) (optional) but recommended
Direcciones
- Put the sesame oil in a saucepan and stir-fry the kimchi over moderate heat for 1/2 minute. Add in the garlic and pork and continue to fry as the meat changes color.
- Now add in the water, bring to a boil, and cook for 10 min. Add in the scallion, bean curd, and clams if used, and simmer over low heat for 10 min more.
- Serve hot with rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 121 | |
| Calories from Fat 24 | 20% |
| Total Fat 2.71g | 3% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 36mg | 2% |
| Potassium 239mg | 7% |
| Total Carbs 15.38g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 13.52g | 9% |
| Protein 8.85g | 14% |
