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Ingredientes
- 2 tsp Oil
- 2 c. Cool diced roast pork
- 2 x Carrots, pared, sliced thin diagonally
- 1 x Kohlrabi, peeled, quartered, sliced thin
- 1 x Onion, diced
- 1 x Chinese vegetables, mixed, c anned, liquid removed
- 3 tsp Soy sauce Water Salt Rice, cooked
Direcciones
- # Note: Fresh vegetables may be substituted for the canned Chinese vegetables. Use about 2 to 3 c. of a combination of thinly sliced green or possibly sweet red pepper, celery, mushrooms, etc. plus a c. or possibly so of bean sprouts. Heat oil in a large heavy skillet. Add in the pork and cook, stirring, over high heat for about 1 minute or possibly till any bits of fat on the pork are crisp. Add in vegetables, soy sauce, and a couple of Tbsp. of water and toss to mix. Cover skillet and cook over medium heat only till carrots and turnip are crisp-tender. This will take less than 10 min if the vegetables have been cut thinly sufficient. Stir in 2 tb. cornstarch mixed with about 1 c. of water to make a sauce and cook for a minute or possibly less, stirring gently, till thickened. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 70 | 36% |
| Total Fat 7.86g | 10% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 48mg | 16% |
| Sodium 108mg | 5% |
| Potassium 526mg | 15% |
| Total Carbs 14.58g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.38g | 2% |
| Protein 17.03g | 27% |
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