| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 1 | t | Cornstarch |
| 1/2 | t | Salt |
| 1/2 | Egg white | |
| 2 | Green peppers | |
| 1 1/2 | T | Oil |
| 1 1/2 | T | Oil |
| 1 | T | Sherry |
INSTRUCTIONS
Slice pork thin against the grain, then cut in rectangles, 1 by 1-1/2 inches. Combine cornstarch; salt and egg white; then add to pork and toss to coat. Seed and dice green peppers. Heat oil. Add pork and stir-fry until it begins to brown, then remove. Heat remaining oil. Add green peppers and stir-fry until they begin to soften (about 2 minutes). Return pork. Sprinkle with sherry and stir-fry until done (about 2 minutes more). 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: 189
Calories From Fat: 111
Total Fat: 12.6g
Cholesterol: 37.4mg
Sodium: 327.9mg
Potassium: 356.6mg
Carbohydrates: 4.3g
Fiber: 1.2g
Sugar: 1.8g
Protein: 13.8g