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Ingredientes
- 3/4 pound pork cutlet or possibly boneless pork chop
- 1 1/2 c. chicken stock
- 1/2 teaspoon grnd ginger
- 2 tbsp. cornstarch
- 2 tbsp. peanut oil
- 1 sm. bok choy
- 1 can bamboo shots
- 2-3 scallions
- 1 tbsp. catsup
- 2 tbsp. oyster sauce
- 2 tbsp. water
- 1 tbsp. peanut oil
Direcciones
- Cut pork into thin slices and set aside.
- Slice bok choy and scallions (slice bok choy diagonally) and set aside, together with liquid removed bamboo shoots.
- Mix stock, catsup, oyster sauce and ginger.
- Mix cornstarch and water.
- Heat 2 Tbsp. oil in wok till very warm. Stir-fry pork till barely done; remove and set aside.
- Reheat oil with 1 additional Tbsp. oil. Stir-fry vegetables till almost done.
- Add in pork and stock mix and bring to boil.
- Pour cornstarch and water mix into the liquid in the wok, stirring constantly with whisk till the liquid boils and thickens. Serve over steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 130 | 57% |
| Total Fat 14.65g | 18% |
| Saturated Fat 3.25g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 463mg | 19% |
| Potassium 515mg | 15% |
| Total Carbs 7.89g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.72g | 1% |
| Protein 16.31g | 26% |
