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Ingredientes
- 1 pound boneless pork shoulder
- 1/2 c. water
- 3 tbsp. dry sherry
- 2 tbsp. sliced green onion
- 1 teaspoon grated gingerroot
- 2 tbsp. sweet bean sauce
- 2 tbsp. warm bean sauce
- 2 tbsp. soy sauce
- 1 tbsp. water
- 2 teaspoon sugar
- 1 teaspoon veg. oil
- 3 med. green peppers, cut into 3/4 inch pcs
- 2 cloves garlic, chopped
- or possibly 1/2 teaspoon grnd ginger
Direcciones
- In wok combine pork, the 1/2 c. water, sherry, green onion, and gingerroot. Cover; simmer 25 to 30 min. Drain; cold. Throw away liquid. slice meat very thinly into bite size pcs. Combine sweet bean sauce, warm bean sauce, soy sauce, the 1 Tbsp. water, and sugar. Set aside.
- Add in veg. oil; preheat wok over high heat. Stir fry green peppers and garlic in warm oil for 2 to 3 min. Remove green peppers. Add in more oil, if necessary. Add in the pork to warm wok; stir fry for 2 to 3 min. Stir soy mix; stir into pork. Cook and stir till bubbly. Stir in green peppers; cover and cook for 1 minute. Serve at once. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 439g | |
| Recipe makes 2 servings | |
| Calories 354 | |
| Calories from Fat 125 | 35% |
| Total Fat 13.91g | 17% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.06g | |
| Cholesterol 93mg | 31% |
| Sodium 1275mg | 53% |
| Potassium 859mg | 25% |
| Total Carbs 20.43g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 10.76g | 7% |
| Protein 30.42g | 49% |
