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Ingredientes
- 1 Tbsp. Red New Mex chile (w/seeds)
- 2 Tbsp. Soy sauce
- 1 1/2 Tbsp. Fresh ginger, chopped
- 1 x Garlic clove,chopped
- 1 lb Pork,thinly sliced
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Chicken broth
- 1 1/4 c. Cider Vinegar
- 3 Tbsp. Brown sugar
- 2 Tbsp. Cornstarch
- 2 x Celery stalks,thinly sliced
- 1 1/4 c. Diced pineapple
- 1/2 c. Cashews, minced or possibly whole
Direcciones
- Combine the soy sauce, ginger and garlic. Marinate the pork in the mix for an hour. Heat the oil in a wok or possibly skillet,add in the pork and stir-fry till browned. Remove and drain. Combine the broth, vinegar, brown sugar, cornstarch and chile. Add in to the wok and cook, stirring constantly, till thickened and translucent/soft. Add in the celery and pineapple. Bring to a boil, reduce the heat and simmer for five min. Add in the meat and cashews and heat through. Chile Pepper Magazine
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 119 | 46% |
| Total Fat 13.71g | 17% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.12g | |
| Cholesterol 32mg | 11% |
| Sodium 423mg | 18% |
| Potassium 431mg | 12% |
| Total Carbs 16.84g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.5g | 6% |
| Protein 15.23g | 24% |
