| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | Green pepper | |
| 1 | Onion | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 2 | up to | |
| 3 | T | Curry powder |
| 1/2 | c | Stock |
| 1/2 | t | Lemon juice |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Cut pork and green pepper in strips. Slice onion thin. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness (about 2 minutes). Add pepper and onion; stir-fry to soften (about 2 minutes). Add curry powder; stir-fry 2 to 3 minutes more over low heat. Stir in stock and lemon juice and heat quickly; then cook 5 minutes over medium heat, stirring frequently. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. 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: 216
Calories From Fat: 101
Total Fat: 11.3g
Cholesterol: 39.3mg
Sodium: 1656.1mg
Potassium: 599mg
Carbohydrates: 11g
Fiber: 2.8g
Sugar: 3g
Protein: 18.1g