| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | Onion | |
| 2 | up to | |
| 3 | T | Curry powder |
| 1/2 | c | Stock |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
| 1 | pn | Five spices |
INSTRUCTIONS
Slice pork thin against the grain; slice onion thin. Stir curry powder and onion in a dry pan over low heat until curry smells pungent (about 2 minutes). Add pork. Stir-fry to coat with curry. (2 to 3 minutes). Stir in stock and heat quickly. Cook 5 minutes over medium heat, stirring occasionally. Meanwhile blend cornstarch, cold water, salt, sugar, pepper and Five Spices to a paste. Then stir in to thicken and serve at once. 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: 149
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 39.3mg
Sodium: 1655mg
Potassium: 537.9mg
Carbohydrates: 9.9g
Fiber: 2.2g
Sugar: 2.7g
Protein: 17.8g