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Ingredientes
- Pork cut into cubes (fresh or may use leftover from roast)
- 1 1/2 teaspoon brown sugar
- 1/4 teaspoon salt
- 2 chicken bouillon cubes
- 1 sm. can mushrooms
- 2 1/4 c. water
- 1 1/2 tbsp. cornstarch
- 1 can bean sprouts, liquid removed
- 1 c. minced onions
- 1 teaspoon ginger
- 1/8 teaspoon pepper
- 2 c. sliced celery
- 1 tbsp. soy sauce
Direcciones
- If fresh pork, brown in skillet and remove.
- Add in onions and saute until soft. Return pork to pan (if using leftover put in now).
- Stir in brown sugar, ginger, salt, pepper, bouillon cubes, mushrooms and 2 c. water; cover and simmer 40 min.
- Add in celery, cover and simmer 10 min.
- In a sup blend cornstarch, soy sauce and remaining 1/4 c water, stir into meat mix.
- Cook, stirring constantly until it thickens and boils 3 min.
- Stir in liquid removed bean sprouts; heat till bubbly.
- Serve with rice or oriental noodles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 999g | |
| Recipe makes 2 servings | |
| Calories 251 | |
| Calories from Fat 39 | 16% |
| Total Fat 4.41g | 6% |
| Saturated Fat 1.35g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 1900mg | 79% |
| Potassium 1118mg | 32% |
| Total Carbs 34.98g | 9% |
| Dietary Fiber 8.2g | 27% |
| Sugars 17.94g | 12% |
| Protein 21.99g | 35% |
