Asian Pork Stir-fry

0
Average: 0 (0 votes)
(0 votes)
Asian Pork Stir-fry
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
187
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie187 kcal(9 %)
Protein11.4 g(12 %)
Fat11.09 g(10 %)
Carbohydrates11.23 g(7 %)
Sugar added7.51 g(30 %)
Roughage0.63 g(2 %)
Vitamin A294.04 mg(36,755 %)
Vitamin D0.18 μg(1 %)
Vitamin E1.32 mg(11 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.13 mg(12 %)
Niacin5.63 mg(47 %)
Vitamin B₆0.32 mg(23 %)
Folate3.19 μg(1 %)
Pantothenic acid0.37 mg(6 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C29.05 mg(31 %)
Potassium225.84 mg(6 %)
Calcium17.42 mg(2 %)
Magnesium15.1 mg(5 %)
Iron0.51 mg(3 %)
Zinc0.84 mg(11 %)
Saturated fatty acids3.21 g
Cholesterol36.2 mg

Ingredients

for
4
Ingredients
cup vegetable oil
1.333 cups lean Pork (cut into strips)
1 clove garlic (finely chopped)
1 red chile pepper (de-seeded and finely chopped)
2 tablespoons light brown sugar
1 tablespoon light soy sauce
2 tablespoons Rice wine vinegar
1 tablespoon tomato puree
½ cup water
¾ cup carrots (sliced)
1 tablespoon butter
1 tablespoon superfine caster sugar
parsley (to garnish)
How healthy are the main ingredients?
Porkcarrotsoy saucegarlicparsley

Preparation steps

1.
Heat the oil in a large wok over a medium-hot flame and quickly stir-fry the sliced pork until browned. Remove from the pan and drain.
2.
Add a little more oil and quickly stir-fry the garlic and chilli. Add the sugar, soy sauce, rice wine vinegar, tomato puree and water and bring to a simmer, stirring well to combine everything. Return the pork to the wok and keep warm.
3.
Bring a separate pan of water to the boil and cook the sliced carrots until tender. Drain well and melt the butter in another pan over a medium flame. Add the drained carrots and the sugar. Keep the carrots moving and make sure that all the sugar dissolves. Cook for 5 mins until the carrots have browned lightly and started to caramelize.
4.
To serve, sit the carrots and sweet and sour pork on top of bowls of cooked rice. Garnish with a sprig of parsley.
Tags