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Add a photoRaciónes: 10
Ingredientes
- 1/2 lb Fresh bean sprouts
- 1/2 med Yellow onion
- 1/4 lb Chinese BBQ Pork
- 10 Tbsp. Oil, approximately
- 1 x Bamboo shoot tip (canned) or possibly
- 1/2 c. Sliced bamboo shoots
- 1 x Green onion, finely minced
- 1 Tbsp. Sesame seeds
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 6 lrg Large eggs
- 1 tsp Oyster sauce
- 1/2 tsp Thin soy sauce
- 1 can (2 c.) chicken broth
- 1/3 c. Sliced mushrooms, optional
- 1/2 tsp Salt
- 1/2 tsp Sugar Dash of pepper
- 1 tsp Dark soy sauce
- 3 Tbsp. Cornstarch
- 6 Tbsp. Cool water
Direcciones
- 1. Wash and drain bean sprouts.
- 2. Cut onion into thin slices.
- 3. Cut pork into thin strips, julienne style.
- 4. Heat wok, adding 1 Tbsp. oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 min with 1/2 tsp. salt and 1/2 tsp. sugar. (Don't overcook.) Let cold before using.
- 5. In a separate bowl beat the Large eggs, add in oyster sauce and soy sauce; mix well.
- 6. Add in the stir-fried ingredients and mix thoroughly.
- 7. Heat wok, add in 1 Tbsp. oil and drop 1/2 C. of the mix in the wok. Fry about 2 min on each side. Place on serving dish and set aside.
- 8. Repeat procedure with remaining oil and mix.
- 9. Pour gravy, over patties and garnish with the minced green onion and toasted sesame seeds.
- Toast sesame seeds in a dry frying pan, without oil for 3 min.
- GRAVY:1. Bring broth to a boil.
- 2. Add in mushrooms, salt, sugar, pepper and dark soy sauce.
- 3. Prepare thickening made with the cornstarch and cool water; add in the seasoned broth and cook for 1 minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 10 servings | |
| Calories 203 | |
| Calories from Fat 156 | 77% |
| Total Fat 17.67g | 22% |
| Saturated Fat 2.21g | 9% |
| Trans Fat 0.35g | |
| Cholesterol 130mg | 43% |
| Sodium 342mg | 14% |
| Potassium 146mg | 4% |
| Total Carbs 5.16g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.95g | 1% |
| Protein 6.77g | 11% |
