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Chinese Pork And Vegetables

  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/Chopped 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
  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.
Serve over rice.
Serves 4 or 5.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 325 Calories from Fat 103

% Daily Value*

Total Fat 12 g17.8%

Saturated Fat 2.7 g13.3%

Trans Fat 0 g

Cholesterol 61.7 mg20.6%

Sodium 964.7 mg40.2%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5 g20%

Sugars 5.6 g

Protein 26 g51.8%

Vitamin A 159.2% Vitamin C 171.7%

Calcium 18.1% Iron 22.3%

*Based on a 2000 Calorie diet

Chinese Pork And Vegetables Recipe