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Ingredientes
- 3/4 lb Pork tenderloin
- 3 Tbsp. Soy sauce
- 1 Tbsp. Sherry,dry
- 2Â 1/2 tsp Cornstarch
- 1Â 1/4 tsp Sugar
- 1/4 tsp Gingerroot,chopped fresh
- Â Â Salad oil
- 1/2 x Broccoli bunch
- 1/2 lb Mushrooms,sliced
- 1 x Carrot,thinly sliced
- 1/4 tsp Salt
- 2 Tbsp. Water
Direcciones
- 1. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8"-thick slices. In medium-sized bowl, mix pork with next 5 ingredients.
- 2. In 12" skillet or possibly wok over high heat, in Tbsp. warm salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently
- (stir frying) till vegetables are coated with oil. Add in water and stir fry till vegetables are tender-crisp; spoon onto hot platter.
- 3. In same skillet over high heat, in 2 more Tbsp. warm salad oil, cook pork mix till pork loses its pink color, about 2-3 min, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 3 servings | |
| Calories 178 | |
| Calories from Fat 24 | 13% |
| Total Fat 2.69g | 3% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 70mg | 23% |
| Sodium 1175mg | 49% |
| Potassium 808mg | 23% |
| Total Carbs 10.81g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.73g | 3% |
| Protein 26.45g | 42% |
