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Add a photoServings: 4
Ingredients
- 1/2 lb Deep-fried pork cubes
- 1 c. Chinese cabbage
- 1 c. Sherry
- 1/2 c. Onion
- 1/4 c. Bamboo shoots
- 1/4 c. Snow peas
- 1 x Clove garlic
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 2 Tbsp. Water
- 2 x -(up to)
- 3 Tbsp. Oil
- 1/2 tsp Salt
- 1/2 c. Stock
Directions
- 1. Dice and cook pork as in Basic Deep-fried Pork (see recipe).
- 2. Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste.
- 3. Heat oil. Add in salt, then garlic, and stir-fry to brown lightly. Add in all vegetables; stir fry 2 min.
- 4. Stir in and heat stock quickly, then cook, covered, over medium heat till vegetables are nearly done (about 2 min).
- 5. Add in deep-fried pork cubes and cook, covered, only to heat through
- (about 1 minute). Then stir in cornstarch paste to thicken and serve at once.
- NOTE: Leftover deep-fried pork cubes can be used in this recipe. They may be combined with other stir-fried vegetables in the same way.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 203g | |
| Recipe makes 4 servings | |
| Calories 278 | |
| Calories from Fat 117 | 42% |
| Total Fat 13.22g | 17% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.26g | |
| Cholesterol 24mg | 8% |
| Sodium 651mg | 27% |
| Potassium 365mg | 10% |
| Total Carbs 13.24g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.69g | 4% |
| Protein 11.15g | 18% |
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