Stir-fried Pork Cubes With Green Peppers,beijing Style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Vegetables | Chinese | Chinese, Pork & ham | 1 | Servings |
INGREDIENTS
| 4 1/2 | oz | Boneless pork shoulder |
| 1 | oz | Peanuts, skinned & deep |
| fried | ||
| 1 | t | Salt, or to taste |
| 6 | Egg whites | |
| 4 | t | Cornstarch, cornflour |
| 3 | T | Meat stock or water |
| 1 | t | Rice wine |
| 1 | t | Soy sauce |
| 1/4 | t | Scallions, chopped |
| 1/4 | t | Ginger powder |
| 1/4 | t | Garlic, sliced |
| 1 1/2 | t | Sugar |
| 3 | T | Vegetable oil |
| 2 | oz | Green pepper, cut into 1/2 " |
| cubes | ||
| 1/4 | t | Hot chili |
INSTRUCTIONS
Wash the pork, cut into 1/2-inch small cubes, and mix with 1/2 tsp salt. Beat the egg whites and mix with 3 tsp of the cornstarch. Add the pork cubes and mix to coat well. Set aside. Mix the stock with the remaining 1 tsp of cornstarch,1/2 tsp salt(or to taste), rice wine, woy sauce, scallions, ginger, garlic, and sugar. Set aside. Heat the oil in a wok to moderately hot. Add the pork cubes and stir-fry for about out the oil from the wok and reheat. Add the green peppers and stir-fry for 30 seconds. Then add the pork cubes. Stir the sauce to blend it, then add to the wok. add the peanuts and hot chili oil. Bring to a boil and cook, stirring,until thickened. Remove and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland <kirkland@gj.net> on Nov 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1033
Calories From Fat: 679
Total Fat: 77.2g
Cholesterol: 79.1mg
Sodium: 3190.6mg
Potassium: 887.2mg
Carbohydrates: 38g
Fiber: 1.2g
Sugar: 7.9g
Protein: 48.3g