Chinese Pork
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,003 mg | (25 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork (from leg)
- 250 grams green Asparagus
- 6 scallions
- 2 onions
- 2 yellow Bell pepper
- 1 garlic clove
- 2 Tbsps Peanut oil
- 1 Tbsp yellow Curry paste
- 1 tsp freshly grated ginger
- 100 milliliters Beef broth
- 1 tsp brown sugar
- 2 Tbsps soy sauce
- 1 Tbsp Oyster sauce
- 2 Tbsps Chili sauce
Preparation steps
1.
Rinse meat, pat dry and cut into strips. Trim bottom third of the asparagus and cut the rest into thirds or quarters. Rinse and dry scallions, cut into 2-3 cm (approximately 1 inch) long pieces. Peel onions, halve and cut into strips. Rinse peppers, halve and remove seeds and ribs, cut into strips. Peel garlic and chop finely.
2.
Heat oil in a wok. Sear meat. Add garlic, onion, asparagus, scallions, peppers, curry paste and ginger, saute for 2-3 minutes, Add broth. Add sugar, a little soy and oyster sauces and simmer for 6-8 minutes. Vegetables should be soft and liquid almost evaporated. Season with chile sauce, oyster sauce and soy sauce.
3.
Arrange on plates. Serve with rice if desired.
