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Raciónes: 12
Ingredientes
- 1 lb thinly sliced pork tenderloin
- 2 cloves minced garlic
- 3 tbsp peanut oil
- 1 cup diced red pepper
- salt and pepper to season
- Heat peanut oil in a wok over high heat. Quickly add the garlic and pork, season with salt and pepper and stir fry for only about a minute.
- Add the peppers and stir fry for only about another 30 seconds. Remove
- the pork and peppers from the wok and set aside.
- To the wok add
- Simmer to reduce the orange juice volume by half before adding all at once
- 4 tbsp Hoisin sauce
- 4 tbsp rice wine or Chinese cooking wine
- 3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
- 3 tbsp honey
- 1 tsp crushed chili sauce or 1/2 tsp chili flakes (optional or to taste)
- 2 tsp soya sauce
- 2 tsp toasted sesame oil
- 1/2 tsp Chinese Five Spice powder
- 1 tbsp finely grated fresh ginger
- Simmer for a couple of minutes before returning the pork and peppers to
- the wok with the sauce. Bring to a boil and thicken with a slurry of
- 1
- tsp corn starch dissolved in an ounce of cold water.
- Toss in:
- Cook for only a minute to warm through the mango. Serve over noodles or rice and when serving, sprinkle the plates with:
- 3/4 cup toasted cashews
- 1/3 cup chopped green onions
View Full Recipe at Rock Recipes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 293 | |
| Calories from Fat 138 | 47% |
| Total Fat 15.65g | 20% |
| Saturated Fat 3.52g | 14% |
| Trans Fat 0.01g | |
| Cholesterol 72mg | 24% |
| Sodium 249mg | 10% |
| Potassium 381mg | 11% |
| Total Carbs 10.83g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.54g | 4% |
| Protein 25.48g | 41% |
