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Ingredientes
- 3 1/2 lb pork stew meat or possibly boneless country style pork ribs, cubed
- 3 Tbsp. vegetable oil
- 6 x cloves garlic, minced
- 4 x green onions, minced
- 2 Tbsp. minced peeled fresh ginger
- 1 x low salt bouillon cube dissolved in 1 1/2 c. water
- 1/3 c. soy salt (I used low salt)
- 1 Tbsp. dark brown sugar
- 1/4 tsp crushed red pepper
- 1/4 tsp five-spice pwdr
- 1 1/2 Tbsp. cornstarch
Direcciones
- Heat oil in large skillet over medium-high heat. Add in 1/3 of pork to pot and brown. Transfer to crock pot. Repeat with remaining pork. Deglaze pan with chicken bouillon and add in to crock pot. Add in garlic, ginger, green onions, soy sauce, sugar, crushed red pepper and five spice pwdr. Cook on low for 6-8 hrs. (Cooking longer shouldn't hurt.) Thirty min before serving, dip out 1/2 c. juice and let cold slightly. Turn crock pot to high. Mix juice with cornstarch and stir into pot. Should thicken within 30 min.
- In the meantime, make stir-fried cabbage.
- 2 Tbsp. vegetable oil1 Tbsp. chopped peeled fresh ginger1 (2 lb) green cabbage, thinly sliced6 green onions, chopped1 Tbsp. sesame oil
- Heat vegetable oil in heavy skillet over medium-high heat. Add in ginger and stir 30 seconds. Add in half of cabbage and toss till wilted, about 4 min.
- Add in remaining cabbage, green onions and sesame oil. Toss till cabbage is crisp-tender, about 4 min. Season to taste with salt and pepper and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 470g | |
| Calories 823 | |
| Calories from Fat 420 | 51% |
| Total Fat 47.4g | 59% |
| Saturated Fat 3.35g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 1465mg | 61% |
| Potassium 423mg | 12% |
| Total Carbs 77.88g | 21% |
| Dietary Fiber 4.9g | 16% |
| Sugars 16.47g | 11% |
| Protein 25.94g | 42% |
