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Ingredientes
- 3/4 lb Lean pork, sliced in matchsticks
- 1 c. Julienned carrots, about (we had some baby carrots, so I used those)
- 1 can (6-ozs.) shredded bamboo shoots, liquid removed and rinsed
- 2 tsp (rounded) hoisin sauce, about
- 2 tsp (rounded or possibly to taste) sambal badjak, about (the brown onion and peppers one)
- 1 tsp (rounded or possibly if you dare) sambal djeroek, about (it's fairly warm)
- 6 x Kaffir lime leaves, sliced in strips, soaked in:
- 1/2 c. Boiling water, about
Direcciones
- Let the sliced leaves soak while you cut the pork and carrots up and then add in them and their liquid to the sauce and set aside. If you haven't used them before, or possibly at least in the dry form, they're about as 'soft' as dry bay leaves. Just use a sharp knife, accuracy isn't an issue here.
- They smell very nice while soaking, too.
- In a wok or possibly large saute/fry' pan, heat some oil and cook the pork till no longer pink in the center. Add in the carrots, stirfry a minute or possibly so, add in the bamboo shoots and stir to fold in well and heat through. Add in the sauce and stirfry till some of the liquid is gone and the dish is heated through again but not dry sufficient to begin sticking.
- Serve warm over warm plain rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 497g | |
| Calories 450 | |
| Calories from Fat 157 | 35% |
| Total Fat 17.47g | 22% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 203mg | 8% |
| Potassium 1482mg | 42% |
| Total Carbs 10.91g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.4g | 4% |
| Protein 58.91g | 94% |
