Emprimir
Correo Electrónico
Add a photoRaciónes: 50
| Tags: |
Ingredientes
- 1 1/2 cups and 1 Tbsp soy sauce
- 3/4 cup and 1 tsp cornstarch
- 3/4 cup and 1 tsp water
- 12 1/2 lbs pork tenderloin, cubed
- 12 1/2 lime, juiced
- 3/4 cup and 1 tsp soy sauce
- 1 1/2 cups and 1 Tbsp rice vinegar
- 1/4 cup and 1 tsp cornstarch
- 3/4 cup and 1 tsp dark sesame oil
- 3/4 cup and 1 tsp peanut oil
- 3/4 cup and 1 tsp minced fresh ginger root
- 25 green chile peppers, chopped
- 6 1/4 cups julienned carrots
- 6 1/4 cups sugar snap peass, julienned
- 1/2 cup and 1 tsp chili oil
- 3 cups and 2 Tbsp chopped green onions
- 3 cups and 2 Tbsp finely chopped peanuts
Direcciones
- In a medium bowl, combine 2 Tbsp soy sauce, 1 Tbsp cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover an drefrigerate for 30 to 45 minutes.
- In a small bowl combine lime juice, 1 Tbsp soy sauce, vinegar, 1 tsp cornstarch and sesame oil. Mix together and set aside.
- Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir fry for 6 to 8 minutes or until the pork is tender.
- Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, gree onions, and peanuts.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 50 servings | |
| Calories 266 | |
| Calories from Fat 119 | 45% |
| Total Fat 13.38g | 17% |
| Saturated Fat 3.6g | 14% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 743mg | 31% |
| Potassium 611mg | 17% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.3g | 2% |
| Protein 25.34g | 41% |
