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Shredded Pork In Peking Sauce

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  Boneless lean pork/4 pork chops 1 Pound
  Dark soy sauce 1 1⁄2 Tablespoon
  Chinese rice wine 1 Tablespoon
  Tapioca starch 1 Tablespoon
  Scallion stalks 8
  Sweet bean sauce 3 Tablespoon
  Sugar 2 Teaspoon
  Peanut oil/Vegetable oil 4 Tablespoon

Shred pork into long, thin strips about 2 inches (5 cm) long.
Marinate with the soy sauce, wine, and tapioca starch for at least 20 minutes.
Cut the scallions diagonally into 2 inch long (5 cm) thin pieces.
Put on a plate.
Combine the bean sauce with the sugar and 1 Tbs wine.
Heat 3 Tbs oil in a wok.
Stir fry the shredded pork for about 1 minute until done.
Remove and put aside.
Drain oil from wok.
Heat 1 Tbs oil.
Stir fry the sweet bean paste mixture for about 10 seconds.
Add pork; stir thoroughly.
Remove and place on the scallions.

Recipe Summary

Side Dish
Stir Fried

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 770

% Daily Value*

Total Fat 86 g132.9%

Saturated Fat 18.7 g93.3%

Trans Fat 0 g

Cholesterol 308.4 mg102.8%

Sodium 2300.8 mg95.9%

Total Carbohydrates 41 g13.8%

Dietary Fiber 3.1 g12.5%

Sugars 17.5 g

Protein 98 g196.7%

Vitamin A 24.5% Vitamin C 44.4%

Calcium 11.4% Iron 35.5%

*Based on a 2000 Calorie diet

Shredded Pork In Peking Sauce Recipe