Stir-fried Deep-fried Pork And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
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 | Clove garlic | |
| 1 | T | Cornstarch |
| 1 | T | Soy sauce |
| 2 | T | Water |
| 2 | up to | |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | c | Stock |
INSTRUCTIONS
Dice and cook pork as in Basic Deep-fried Pork (see recipe). Dice Chinese cabbage, celery, onion and bamboo shoots. Stem snow peas. Crush garlic. Blend cornstarch, soy sauce and water to a paste. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add all vegetables; stir fry 2 minutes. Stir in and heat stock quickly, then cook, covered, over medium heat until vegetables are nearly done (about 2 minutes). Add 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. 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: 244
Calories From Fat: 109
Total Fat: 12.3g
Cholesterol: 1.9mg
Sodium: 1876.8mg
Potassium: 462mg
Carbohydrates: 12.8g
Fiber: 1.1g
Sugar: 2.3g
Protein: 5.7g