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Ingredientes
- 2 lbs. boneless pork
- 1 tbsp. cornstarch
- 1 tbsp. brown sugar
- 1 teaspoon instant chicken bouillon granules
- 1/2 teaspoon grnd ginger
- 2/3 c. pear nectar
- 3 tbsp. soy sauce
- 1 tbsp. white wine vinegar
- 2 tbsp. veg. oil
- 1 med. green pepper, cut in chunks
- 4 hard lg. pears, cored, pared and sliced (about 4 c.)
- 1/2 c. cashews
- Warm cooked rice
Direcciones
- Partially freeze pork; slice thinly into bite-size strips. In small bowl, combine cornstarch, brown sugar, bouillon and ginger. Blend in nectar, soy sauce and vinegar, set aside.
- Preheat wok or possibly skillet; add in oil and stir fry green pepper in warm oil about 2 min. Remove. Stir fry half of pork at a time, 3-5 min. Return all pork to wok. Stir soy sauce mix and add in to center of wok.
- When mix begins to bubble, cook and stir till thickened and bubbly. Stir in sliced pears, green pepper, and cashews. Simmer 3 min more. Serve at once with warm cooked rice. Makes 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 303 | |
| Calories from Fat 116 | 38% |
| Total Fat 13.26g | 17% |
| Saturated Fat 3.04g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 49mg | 16% |
| Sodium 438mg | 18% |
| Potassium 586mg | 17% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 3.9g | 13% |
| Sugars 15.8g | 11% |
| Protein 21.52g | 34% |
