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Ingredientes
- 1 pound fresh lean pork roast or possibly tenderloin
- 6 to 8 green onions
- 1 green or possibly red sweet pepper
- 1 1/2 c. fresh broccoli flowerets
- 1 onion
- 12 to 15 pea pods
- 3 tbsp. vegetable oil
Direcciones
- Sauce: 2 slices fresh ginger, minced 1/4 teaspoon crushed red pepper flakes 2 tbsp. warm water 2 teaspoon sugar 6 tbsp. catsup 1/4 c. soy sauce
- Partially freeze pork; cut into narrow strips. Cut vegetables into bite size pcs and set aside. Combine sauce ingredients and set aside. In wok or possibly skillet, heat oil over medium high heat. Stir fry pork in oil till browned. Remove from wok and keep hot. Add in more oil if necessary and stir fry vegetables till tender/crisp. Add in pork and sauce mix. Cook till thickened. Serve with boiled rice. If I'm in a hurry, I substitute warm and spice Maggie Gins stir-fry sauce to taste instead of making my own. I also often add in fresh mushrooms. You can substitute 1/2 c. Hoisin sauce for the 6 Tbsp. catsup and 1/4 c. soy sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 2 servings | |
| Calories 445 | |
| Calories from Fat 273 | 61% |
| Total Fat 30.66g | 38% |
| Saturated Fat 5.01g | 20% |
| Trans Fat 0.53g | |
| Cholesterol 93mg | 31% |
| Sodium 130mg | 5% |
| Potassium 900mg | 26% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 5.15g | 3% |
| Protein 30.11g | 48% |
