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Chinese Pork And Vegetables

fast.cook's picture
  Soy sauce 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated ginger root 1 Teaspoon
  Lean pork 1 Pound, diced
  Chopped chinese cabbage/Celery cabbage 3 Cup (48 tbs)
  Frozen peas 10 Ounce, thawed (1 Package)
  Green pepper 1 Medium, cut into thin strips
  Canned sliced mushrooms 3 Ounce, drained (1 Can)
  Sliced green onion 2 Tablespoon
  Dry sherry 2 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)

Combine soy sauce, cornstarch, and 1/2 cup water; set aside.
Heat oil in wok or electric skillet.
Add garlic, gingerroot, and dash salt; stir-fry at medium heat just till garlic is golden.
Turn heat to high; add pork gradually.
Stir constantly till browned, 2 to 4 minutes.
Season with salt.
Add cabbage, peas, green pepper, mushrooms, green onion, and sherry.
Cook and stir 1 minute more.
Pour soy mixture over vegetables; cook and stir till thickened.

Recipe Summary

Main Dish
Stir Fried

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 507

% Daily Value*

Total Fat 57 g87.7%

Saturated Fat 13.2 g66.1%

Trans Fat 0 g

Cholesterol 308.4 mg102.8%

Sodium 4529.1 mg188.7%

Total Carbohydrates 135 g45.1%

Dietary Fiber 20.5 g81.9%

Sugars 22.8 g

Protein 123 g245.3%

Vitamin A 390.9% Vitamin C 518.9%

Calcium 43.1% Iron 91.5%

*Based on a 2000 Calorie diet

Chinese Pork And Vegetables Recipe