| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 2 | Green peppers | |
| 2 | Celery stalks | |
| 1 | Scallion stalk | |
| 1 | Clove garlic | |
| 2 | T | Oil |
| 1/2 | t | Salt |
| 1/2 | up to | |
| 3/4 | c | Stock |
| 2 | t | Cornstarch |
| 2 | t | Soy sauce |
| 2 | T | Water |
INSTRUCTIONS
Dice pork in 1/2-inch cubes. Dice green peppers and celery. Cut scallion in 1/2-inch sections. Crush garlic. Heat oil. Add salt, then garlic and scallion and stir-fry a few times. Add pork and stir-fry until it loses its pinkness. Stir in stock and heat quickly. Cook, covered, 3 to 4 minutes over medium heat. Add green peppers and celery. Cook uncovered 2 to 3 minutes more, stirring frequently. Meanwhile blend cornstarch, soy sauce 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: 199
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 40.2mg
Sodium: 1065mg
Potassium: 533.3mg
Carbohydrates: 9.8g
Fiber: 1.9g
Sugar: 3.5g
Protein: 15.8g