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Add a photoServings: 4
Ingredients
- 10 ounce. pork tenderloin
- 1 small bamboo shoot
- 2 dry mushrooms, soaked
- 1 small onion and carrot
- 1 green pepper
- 2 slices pineapple
- 1 clove garlic
- 3 tbsp. oil
- 3/4 c. soup stock
- 3 tbsp. vinegar
- 1 1/2 tbsp. cornstarch
Directions
- Cut pork into bite size cubes.
- Marinate pork in soy sauce, wine and ginger juice for 15 min.
- Coat pork with cornstarch. Fry in 370 degrees F. oil till crisp. Drain and set aside.
- Thin slice bamboo shoot. Cut pineapple into 6 sections. Slice mushrooms. Cut onion and green peppers into 8 sections. Slice carrot and cut into flower pattern.
- Heat oil. Add in garlic, onions, mushrooms, bamboo shoot and green pepper. Fry quickly. Add in seasoning (see below) and soup stock. Bring to a boil.
- Thicken with cornstarch mixed with water. Add in vinegar. Add in fried pork and pineapple.
- Mix well.
- Serve while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 107 | 34% |
| Total Fat 12.07g | 15% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.28g | |
| Cholesterol 44mg | 15% |
| Sodium 130mg | 5% |
| Potassium 708mg | 20% |
| Total Carbs 36.77g | 10% |
| Dietary Fiber 4.0g | 13% |
| Sugars 24.42g | 16% |
| Protein 16.94g | 27% |
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