| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | lb | Pork |
| 1 | Scallion stalk | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1 | Clove garlic | |
| 1 | T | Shrimp sauce |
| 1 | T | Soy sauce |
| 1/2 | t | Sugar |
INSTRUCTIONS
Slice pork thin. Cut scallion stalk in 1-inch lengths. Mince ginger root and garlic. Combine shrimp sauce, soy sauce and sugar in a heatproof bowl. Mix well with scallion, ginger and garlic. Then add pork and toss gently to coat. Steam on a rack until done (about 30 minutes). See HOW-TO SECTION. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 603
Calories From Fat: 475
Total Fat: 52.8g
Cholesterol: 74.2mg
Sodium: 1287.3mg
Potassium: 258.8mg
Carbohydrates: 16.2g
Fiber: <1g
Sugar: <1g
Protein: 15g