| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Lean pork |
| 2 | Carrots | |
| 1/2 | lb | Spinach |
| 1 | Scallion stalk | |
| 2 | t | Cornstarch |
| 2 | T | Water |
| 3 | T | Oil |
| 1 | T | Soy sauce |
| 1/2 | t | Salt |
INSTRUCTIONS
Slice pork thin against the grain, then cut in strips. Peel carrots and cut in strips, then parboil. Remove tough spinach stems; cut leaves in half. Mince scallion. Blend cornstarch and cold water to a paste. Heat oil. Add scallion and stir-fry until translucent. Add pork and stir-fry until it begins to brown. Add carrots and soy sauce. Stir-fry 1 minute. Add salt, then spinach and stir-fry until it begins to soften (about 1/2 minute). Then stir in cornstarch paste 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: 210
Calories From Fat: 115
Total Fat: 13g
Cholesterol: 37.4mg
Sodium: 663.9mg
Potassium: 549mg
Carbohydrates: 8.7g
Fiber: 3.5g
Sugar: 2.5g
Protein: 15.7g