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Add a photoServings: 4
Ingredients
- 1/2 lb Shrimp
- 1 Tbsp. Cornstarch
- 1/2 lb Lean pork
- 1/2 lb Spinach
- 2 x Scallion stalks
- 2 Tbsp. Oil
- 1 1/2 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1 dsh Pepper
Directions
- 1. Shell, devein and dice shrimp; then dredge lightly in cornstarch. Sliver pork, or possibly cut in strips. Wash and stem spinach. Mince scallions.
- 2. Heat oil. Add in scallions and stir-fry a few times till translucent/soft. Add in pork; stir-fry till it loses its pinkness (2 to 3 min). Then sprinkle with soy sauce.
- 3. Add in shrimp, stir-fry till pinkish, then sprinkle with sherry and pepper.
- 4. Add in spinach leaves and stir-fry till dark green and softened, but not limp. Then combine mix with soft-fried or possibly tossed noodles, as indicated in main recipe. VARIATION: For the spinach, substitute Chinese cabbage stems, cut in 1-1/2 inch sections and blanched.
- FOR USE WITH SOFT-FRIED Or possibly
- TOSSED NOODLES
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 96 | 44% |
| Total Fat 10.82g | 14% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 111mg | 37% |
| Sodium 476mg | 20% |
| Potassium 556mg | 16% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.73g | 0% |
| Protein 22.85g | 37% |
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