Aromatic Chinese Pork

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Aromatic Chinese Pork
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
505
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie505 kcal(24 %)
Protein34.57 g(35 %)
Fat17.8 g(15 %)
Carbohydrates54.42 g(36 %)
Sugar added1.05 g(4 %)
Roughage1.9 g(6 %)
Vitamin A18.63 mg(2,329 %)
Vitamin D0 μg(0 %)
Vitamin E0.61 mg(5 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.5 mg(4 %)
Vitamin B₆0.12 mg(9 %)
Folate37.5 μg(13 %)
Pantothenic acid0.11 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C52.52 mg(55 %)
Potassium203.98 mg(5 %)
Calcium31.88 mg(3 %)
Magnesium12.67 mg(4 %)
Iron1.29 mg(9 %)
Iodine0.3 μg(0 %)
Zinc0.15 mg(2 %)
Saturated fatty acids2.03 g
Cholesterol59.4 mg

Ingredients

for
4
For the pork
3 cups pork fillets (sliced)
3 tablespoons sesame oil
1 teaspoon sugar
1 tablespoon Corn starch
2 tablespoons Rice wine
3 tablespoons dark soy sauce
½ inch fresh ginger (peeled and very finely shredded)
ginger (peeled and grated)
Rice (cooked according to packet instructions)
For the noodles
4 Vermicelli
1.333 cups finely shredded Cabbage
1 green pepper (seeded and diced)
1 tablespoon vegetable oil
How healthy are the main ingredients?
Cabbagesesame oilsoy saucesugargingerginger

Preparation steps

1.
Mix the soy sauce, sugar, cornstarch, grated ginger and rice wine together and pour over the pork, covering all the slices.
2.
Heat the oil in a frying pan or wok. Add the pork to the pan and sauté the pork slices.
3.
At the same time add the remaining marinade mixture to a small saucepan. Bring to the boil then simmer and allow the sauce to reduce and thicken.
4.
Once the pork is cooked remove from pan and place onto serving dishes. Pour over the reduced sauce and garnish with the shredded ginger.
5.
For the noodles: Heat the vegetable oil in a heavy based pan. Stir-fry the shredded cabbage and green pepper.
6.
While the vegetable are cooking, prepare the noodles according to packet instructions.
7.
When the noodles are cooked, add the vegetables and toss well. Serve immediately while hot with the pork and cooked rice.
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