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Ingredientes
- 1 c. Lean pork
- 2 tsp Cornstarch
- 2 tsp Sherry
- 1Â 1/2 c. Chinese cabbage
- 1/2 c. Bamboo shoots
- 1/2 c. Fresh mushrooms
- 1 Tbsp. Cornstarch
- 1/4 c. Stock
- 2 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
Direcciones
- 1. Shred pork. Combine comstarch and sherry; then add in to pork and toss to coat.
- 2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.
- 3. Blend remaining cornstarch and cool stock to a paste.
- 4. Heat oil. Add in salt, then pork, and stir-fly till pork loses its pinkness.
- 5. Add in shredded vegetables; stir-fry 1 minute. Add in remaining stock and heat quickly. Then cook, covered, over medium heat till done (about 2 min).
- 6. Stir in cornstarch paste to thicken. Pour mix over noodle pancake and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 89 | 57% |
| Total Fat 9.98g | 12% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 25mg | 8% |
| Sodium 474mg | 20% |
| Potassium 336mg | 10% |
| Total Carbs 4.46g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.77g | 1% |
| Protein 11.34g | 18% |
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