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Raciónes: 4

Ingredientes

Cost per serving $1.95 view details

Direcciones

  1. Blend soy sauce into cornstarch; stir in water and pepper; set aside. Preheat stir fry pan with the peanut oil on medium-high heat. Stir fry ginger and garlic in warm oil for 30 seconds. Add in Chinese cabbage, stir fry for 2 min. Add in green onion and bamboo shoots, stir fry 1 minute more. Remove vegetables.
  2. Add in half of pork to warm oil (add in more oil, if necessary) and stir fry for 2 to 3 min. Remove pork from pan. Stir fry remaining pork for 2 to 3 min. Return all meat to pan. Stir soy sauce mix and then stir into pork. Cook and stir till thickened and bubbly. Stir in Chinese cabbage, green onions and bamboo shoots, cook for 1 minute. Serve at once. Serves 4.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 199g
Recipe makes 4 servings
Calories 225  
Calories from Fat 113 50%
Total Fat 12.66g 16%
Saturated Fat 3.16g 13%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 964mg 40%
Potassium 620mg 18%
Total Carbs 6.14g 2%
Dietary Fiber 1.4g 5%
Sugars 1.52g 1%
Protein 21.55g 34%
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Evaluaciones

  • Patrick Travis
    I cooked this tonight and found it extremely bland. The ginger was the only flavor to come through. If it were not for that there would have been almost no taste at all.

    I added some additional red pepper flakes to kick up the heat a little and added quite a bit of soy sauce at the table.

    The instruction to add the soy sauce mix to the pork as described has to be a mistake. If you use a very hot wok, as you should with a stir fry, and add the soy/corn starch mix in this manner the heat of the wok immediately drives off the liquid and leaves a thick gummy paste on the pan or on a small amount of the pork. I immediately added an additional 1/4 to 1/3 cup of water and stired rapidly to re blend the gummy paste back to a liquid.
    Yo he cocinado/probado esta receta
    Esta es una variación

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