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Ingredientes
- 4Â 1/2 ounce Boneless pork shoulder
- 1 ounce Peanuts, skinned & deep fried
- 1 tsp Salt, or possibly to taste
- 6 x Egg whites
- 4 tsp Cornstarch(cornflour)
- 3 Tbsp. Meat stock or possibly water
- 1 tsp Rice wine
- 1 tsp Soy sauce
- 1/4 tsp Scallions, minced
- 1/4 tsp Ginger pwdr
- 1/4 tsp Garlic, sliced
- 1Â 1/2 tsp Sugar
- 3 Tbsp. Vegetable oil
- 2 ounce Green pepper, cut into 1/2 " cubes
- 1/4 tsp Warm chili
Direcciones
- 1. Wash the pork, cut into 1/2-inch small cubes, and mix with 1/2 tsp salt.
- Beat the egg whites and mix with 3 tsp of the cornstarch. Add in the pork cubes and mix to coat well. Set aside.
- 2. Mix the stock with the remaining 1 tsp of cornstarch,1/2 tsp salt(or possibly to taste), rice wine, woy sauce, scallions, ginger, garlic, and sugar. Set aside.
- 3. Heat the oil in a wok to moderately warm. Add in the pork cubes and stir-fry for about out the oil from the wok and reheat. Add in the green peppers and stir-fry for 30 seconds. Then add in the pork cubes. Stir the sauce to blend it, then add in to the wok. add in the peanuts and warm chili oil. Bring to a boil and cook, stirring,till thickened. Remove and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 274g | |
| Calories 737 | |
| Calories from Fat 547 | 74% |
| Total Fat 61.53g | 77% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 1.05g | |
| Cholesterol 52mg | 17% |
| Sodium 2931mg | 122% |
| Potassium 605mg | 17% |
| Total Carbs 23.9g | 6% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.73g | 6% |
| Protein 24.62g | 39% |
