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Pork and Vegetable Stew Chinese's picture
  Pork fat 2 Tablespoon, melted
  Lean pork 3⁄4 Pound (Raw)
  Diced celery 1 Cup (16 tbs)
  Sliced onions 1 Cup (16 tbs)
  Boiling water/Chicken broth 1 Cup (16 tbs)
  Fresh mushrooms/1 cup canned mushrooms 1⁄4 Pound, sliced
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
  Canned bean sprouts 29 Ounce (1 Can, 2 1/2 Size)
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon

1. Heat the pork fat in a large frying pan. Cut the lean pork into thin strips or small cubes and brown it in the fat, stirring it 5 or 6 minutes.
2. Add the celery, onions, boiling water or chicken broth. Cover and simmer 10 minutes.
3. Add the mushrooms, cover and simmer.
4. Blend the cornstarch with the cold water to make a smooth paste and stir this paste into the liquid and the cooking vegetables and meat. Continue to cook and stir 10 minutes.
5. Then add the bean sprouts, salt, sugar, soy sauce, pepper and paprika and heat for 3 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1086 Calories from Fat 378

% Daily Value*

Total Fat 42 g64.6%

Saturated Fat 14.4 g72.2%

Trans Fat 0.2 g

Cholesterol 254.4 mg84.8%

Sodium 3999 mg166.6%

Total Carbohydrates 87 g28.9%

Dietary Fiber 20.5 g82.1%

Sugars 46.2 g

Protein 104 g208.2%

Vitamin A 21.8% Vitamin C 211.7%

Calcium 23.4% Iron 71.7%

*Based on a 2000 Calorie diet

Pork And Vegetable Stew Chinese Recipe