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Ingredientes
- 1 lb Pork butt, minced fine
- 4 x Water chestnuts, minced
- 1 x Green onion, chopped
- 2 Tbsp. Preserved Tianjin vegetable
- 1Â 1/2 tsp Dark soy sauce
- 1/2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Sesame oil
- 1 tsp Cornstarch
Direcciones
- Preparation: Mix marinade. In bowl, mix minced pork, water chestnuts, 1/2 preserved vegetable, & marinade; mix together with your fingers - it's faster. Spread mix on round 12" plate. Sprinkle with remaining preserved vegetable. Chill if working in advance. Steaming: Bring pork mix to room temperature before steaming. Bring water in steamer to rapid boil. Steam for about 20 min. Sprinkle with minced onions just before serving.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 45 | 39% |
| Total Fat 4.97g | 6% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.03g | |
| Cholesterol 46mg | 15% |
| Sodium 453mg | 19% |
| Potassium 276mg | 8% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.64g | 0% |
| Protein 14.64g | 23% |
