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Ingredientes
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, diced
- 1/2 pound pork, or other meat
- 1 cup beef/pork/chicken stock
- 4 stalks celery, diagonally sliced *optional
- 2 large green onions, diagonally sliced
- 1 cup mushrooms, whole or sliced
- 1 cup young corn, sliced
- 1 cup cabbage/pechay baguio, sliced
- 1 cup carrots, sliced
- 1 cup baguio beans, sliced
- 1 cup snow peas (sitcharo), whole
- 1 head cauliflower, sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 green or red bell pepper, seeded and sliced
- salt, to taste
- black pepper, fresh ground, to taste
Direcciones
- Cut the pork (or other meat) across the grain into small, thin strips.
- In a large, heavy skillet (cast iron works best) or in a wok, heat the oil over high heat until it is smoking hot. Add the celery and onion, garlic and cook briskly, stirring and tossing furiously, for about 2 minutes.
- Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through. Add the baguio beans, carrots, cauliflower, young corn and cook,
- tossing for a few minutes minute. (depends how crispy or well done you want).
- Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened.
- Season with salt and pepper to taste, and serve with rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1329g | |
| Calories 1347 | |
| Calories from Fat 686 | 51% |
| Total Fat 76.78g | 96% |
| Saturated Fat 20.84g | 83% |
| Trans Fat 0.7g | |
| Cholesterol 235mg | 78% |
| Sodium 2246mg | 94% |
| Potassium 3524mg | 101% |
| Total Carbs 73.13g | 20% |
| Dietary Fiber 19.3g | 64% |
| Sugars 22.01g | 15% |
| Protein 94.54g | 151% |
