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Ingredients
- 4-6 garlic scapes or 3 cloves of garlic, peeled and chopped or pressed
- 3-4 scallions or one small onion, sliced
- 1/2 head cabbage, thinly sliced
- 1-inch piece fresh ginger, peeled and minced
- 1/2 lb cooked pork, thinly sliced
- Generous handful of snap peas, washed, with strings and stem end removed
- 2 carrots, grated (though I didn't include them, they'd be tasty)
- 2 cups of cooked, cooled rice of your choice
- 2 Tbsps peanut or vegetable oil
- For the sauce
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp Hoisin sauce
- 1 Tbsp rice mirin
- 1 tsp brown sugar or apricot preserves
- 1 tsp oyster sauce
- 1 Tbsp corn starch and a little warm water
View Full Recipe at The Garden of Eating
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 427g | |
| Calories 584 | |
| Calories from Fat 236 | 40% |
| Total Fat 26.49g | 33% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 3547mg | 148% |
| Potassium 1314mg | 38% |
| Total Carbs 41.37g | 11% |
| Dietary Fiber 5.2g | 17% |
| Sugars 18.54g | 12% |
| Protein 44.27g | 71% |
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