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Ingredientes
- 1 lb Pork tenderloin, or possibly roast
- 8 x Green onions
- 1 x Bell pepper, red or possibly green
- 1Â 1/2 c. Broccoli, fresh
- 1 lrg Onion
- 12 x Pea pods
- 3 Tbsp. Peanut oil, --sauce---
- 2 x Garlic cloves, sliced
- 2 slc Fresh ginger root, minced
- 1/4 tsp Red pepper flakes, crushed
- 2 Tbsp. Warm water
- 2 tsp Sugar
- 4 Tbsp. Soy sauce, low sodium
- 6 Tbsp. Catsup, * see note
Direcciones
- The catsup and soy sauce if you prefer, or possibly make a mix of all three ingredients to equal about 9 Tbsp.. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pcs; set aside. Combine garlic, ginger, pepper flakes, warm water, sugar, catchup and soy sauce; set aside. In wok or possibly large skillet, heat peanut or possibly vegetable oil over high heat. Stir-fry the pork in oil till browned; remove from skillet and keep hot. Add in more oil if needed and stir-fry all vegetables tender crisp. Add in pork and sauce to mix; cook till thickened. Serve with warm boiled rice.
- Yield is 8 servings. Diabetic
- NOTE: I also have used this recipe and substituted lean beef for the pork. Jo Merrill-From The Best of Country Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 57 | 40% |
| Total Fat 6.4g | 8% |
| Saturated Fat 1.26g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 428mg | 18% |
| Potassium 400mg | 11% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 5.51g | 4% |
| Protein 12.81g | 20% |
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