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Northern Chinese Pork

Budget.Gourmet's picture
  Pork steaks 2
  Light soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Grated fresh ginger 1⁄2 Teaspoon
  Yellow onion 1
  Celery stalks 2
  Carrots 2
  Peanut oil 1 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Salt To Taste
  Hot pepper sauce/Chinese red chili and garlic paste To Taste
  Cornstarch 1 Tablespoon, dissolved in 6 tablespoons chicken broth
  Chicken broth 6 Tablespoon (For Dissolving Cornstarch)

Debone the pork steaks, and cut up into small cubes.
Marinate in the soy sauce, sherry, and ginger.
In the meantime, peel and chop up the yellow onion, chop up the celery, and grate the carrots into coarse pieces.
Fry the drained pork in a little peanut oil and the garlic for about 5 or 6 minutes.
Remove the meat from the pan.
Add the vegetables and a little more peanut oil.
Stir-fry until the vegetables are barely cooked and still crisp.
Add the pork.
Add a pinch of salt if desired and a bit of hot pepper sauce or red chili and garlic paste.
Thicken with the dissolved cornstarch.

Recipe Summary

Side Dish
Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 694

% Daily Value*

Total Fat 77 g118.9%

Saturated Fat 24.4 g121.8%

Trans Fat 0.6 g

Cholesterol 310 mg103.3%

Sodium 3484.7 mg145.2%

Total Carbohydrates 43 g14.5%

Dietary Fiber 6.8 g27.3%

Sugars 7.8 g

Protein 92 g184.6%

Vitamin A 415.7% Vitamin C 19.4%

Calcium 16.2% Iron 35%

*Based on a 2000 Calorie diet


Helene-Marie's picture
Samina.Tapia's picture
Northern Chinese Pork Recipe