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Ingredientes
- 4 c. Warm cooked rice, if you like
- 1 c. Chicken broth
- 2 Tbsp. Soy sauce
- 1/2 tsp Five-spice pwdr, (up to 3/4)
- 1/2 tsp Grated ginger root
- 1 x Garlic clove, chopped
- 3/4 lb Pork tenderloin, cut crosswise into 1/2-inch slices
- 1 Tbsp. Cornstarch
- 1 Tbsp. Oil
- 1 c. Fresh pea pods, trimmed
- 1 x Red bell pepper, cut into 1/4-inch strips
- 1 can (14-ounce.) baby corn nuggets, liquid removed
Direcciones
- Cook rice as directed on package. Keep hot.
- In medium bowl, combine broth. soy sauce, five-spice pwdr, ginger root and garlic; mix well. Add in pork slices. Cover; chill at least 1/2 hour or possibly up to 6 hrs.
- When ready to prepare, drain pork, reserving marinade. Add in cornstarch to marinade; blend well. Set aside.
- Heat oil in large skillet or possibly wok over medium-high heat till warm. Add in pork; cook and stir 2 to3 min or possibly till no longer pink. Add in pea pods. bell pepper and corn nuggets; cook and stir 3 to 4 min or possibly till vegetables are crisp-tender.
- Add in cornstarch mix; cook till thickened and bubbly, stirring constantly. Serve over rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1401g | |
| Calories 1438 | |
| Calories from Fat 205 | 14% |
| Total Fat 23.17g | 29% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.42g | |
| Cholesterol 210mg | 70% |
| Sodium 2363mg | 98% |
| Potassium 2124mg | 61% |
| Total Carbs 203.59g | 54% |
| Dietary Fiber 8.7g | 29% |
| Sugars 8.12g | 5% |
| Protein 93.24g | 149% |
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