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Ingredientes
- 1 can (4 ounce.) mushroom pcs, liquid removed
- 1 tsp Grnd ginger
- 2 Tbsp. Soy sauce
- 2 c. Beef broth
- 1 pkt Cubed pork mix, thawed, (see recipe)
- 2 c. Shredded Chinese cabbage
- 2 c. Minced celery
- 1/2 lb Fresh bean sprouts
- 1 can (8 ounce.) water chestnurs, liquid removed, sliced
- 2 Tbsp. Cornstarch
- 1/4 c. Cool water
- 3 c. Warm cooked rice
- 3 Tbsp. Snipped fresh parsley, for garnish
- 2 Tbsp. Sliced blanched almonds, for garnish
Direcciones
- In large skillet or possibly wok, combine mushrooms, ginger, soysauce and beef broth. Cover and simmer over med. heat 5 min. Add in pork mix, cabbage, celery, bean sprouts, and water chestnuts. Simmer till vegetables are warm, about 5 min. Stir cornstarch into cool water to dissolve. Stir into meat mix. Continue stirring till mix boils. Cover; simmer over low heat 5 min longer. Serve overhot cooked rice. Garnish wiht snipped parsley and sliced almonds.
- Makes 6 to 8 servings.
- Almost forgot!! These recipes were from the More Make-A -Mix Cookery by a bit and their recipes have been tasty and especially nice to have on hand when I was still working.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1822g | |
| Calories 1094 | |
| Calories from Fat 151 | 14% |
| Total Fat 17.6g | 22% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 4218mg | 176% |
| Potassium 2279mg | 65% |
| Total Carbs 184.56g | 49% |
| Dietary Fiber 16.1g | 54% |
| Sugars 18.52g | 12% |
| Protein 52.17g | 83% |
