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Ingredientes
- 1 Tbsp. soy sauce (or possibly dark soy sauce)
- 1 Tbsp. black vinegar (or possibly balsamic vinegar)
- 1 Tbsp. fish sauce
- 2 tsp Chinese rice wine (or possibly dry sherry)
- 1/4 tsp freshly-grnd black pepper Vegetable oil for deep-frying
- 1 x russet (Idaho) potato peeled, and cut into 1/4" dice
- 3/4 lb grnd pork
- 1/2 c. diced onion
- 2 x bay leaves
- 1 Tbsp. chopped garlic
- 1 Tbsp. minced fresh mint
- 1/2 c. whole water chestnuts quartered
Direcciones
- Stir the soy sauce, vinegar, fish sauce, rice wine and black pepper together in a small bowl.
- For the Dish: Pour sufficient of the vegetable oil into a medium saucepan to fill 2 inches. Heat the oil to 350 degrees. Add in the potato cubes and cook till golden and tender, 3 to 4 min. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
- Heat a wok over high heat till warm. Add in 1 Tbsp. of the reserved oil and swirl to coat the sides. Crumble the grnd pork into the wok, then add in the onion, bay leaves, garlic and mint. Stir-fry till the pork is browned and crumbly, 3 to 4 min. Add in the water chestnuts and pour in the sauce; cook till the water chestnuts are heated through, about 1 minute. Stir in the potatoes and heat through. Pick out the bay leaves and transfer the contents of the wok to a serving platter.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 166 | 49% |
| Total Fat 18.37g | 23% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 625mg | 26% |
| Potassium 639mg | 18% |
| Total Carbs 24.78g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.36g | 1% |
| Protein 17.36g | 28% |
