Chinese: Pork In Plum Sauce (mwei Jiong Yoke) – Canton
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Main dish, Meats, Pork, Vegetables | 1 | Servings |
INGREDIENTS
| 1/4 | c | Oil |
| 1 | Clove garlic | |
| 1 | lb | Boned pork |
| 1/3 | c | Plum sauce |
| 2 | Stalks celery, diced | |
| 4 | Ginger | |
| 1 | t | Sherry |
| 2 | Carrots | |
| 2 | t | Sugar |
| 1 | t | Salt |
| 1/3 | c | Chinese pickled scallions |
| 1/4 | c | Water |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2634
Calories From Fat: 2059
Total Fat: 229.4g
Cholesterol: 288.1mg
Sodium: 5949.7mg
Potassium: 1897.3mg
Carbohydrates: 81.9g
Fiber: 6.8g
Sugar: 17.7g
Protein: 58.3g