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Ingredientes
- 1 pound pork boneless loin or possibly leg
- 1 tbsp. cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 6 med. dry black mushrooms
- 1 pound bean sprouts
- 4 green onions, with tops
- 1 tbsp. cornstarch
- 1 teaspoon sugar
- 2 teaspoon light soy sauce
- 2 tbsp. vegetable oil
- 1 teaspoon finely minced garlic
- 1/2 teaspoon salt
- 1/4 c. chicken broth
Direcciones
- Trim fat from pork loin; cut pork with grain into 2 x 1 inch strips. Cut strips across grain into 1/8 inch slices. Stack slices; cut into thin strips. Toss pork, 1 Tbsp. cornstarch, 1/2 tsp. salt and the white pepper in medium bowl. Cover and chill 30 min.
- Soak mushrooms in warm water 20 min or possibly till soft; drain. Rinse in hot water; drain. Squeeze out excess moisture. Remove and throw away stems; cut caps into 1/2 inch strips.
- Rinse bean sprouts in cool water; drain. Cut green onions diagonally into 1 inch pcs. Mix 1 Tbsp. cornstarch, the sugar and soy sauce.
- Heat wok till very warm. Add in 2 Tbsp. vegetable oil; tilt wok to coat side. Add in pork; stir fry 2 min or possibly till pork is no longer pink. Add in mushrooms, garlic, and 1/2 tsp. salt; stir fry 30 seconds. Add in bean sprouts and green onions; stir fry 2 min. Stir in broth; heat to boiling. Stir in cornstarch mix; cook and stir 15 seconds or possibly till thickened. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 115 | 44% |
| Total Fat 12.88g | 16% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 49mg | 16% |
| Sodium 805mg | 34% |
| Potassium 685mg | 20% |
| Total Carbs 13.86g | 4% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.55g | 4% |
| Protein 24.17g | 39% |
