Sweet and Sour Pork Strips
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 46.6 μg | (78 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,239 mg | (31 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams Pork tenderloin (ready to cook)
- 1 ½ Tbsps cornstarch
- 4 Tbsps Rice wine
- 1 egg
- 300 grams Pineapple
- 300 grams carrots
- 1 stalk Leeks
- 1 garlic clove
- 2 ½ centimeters fresh ginger
- 150 grams Mung bean sprouts
- 1 Tbsp sugar
- 2 Tbsps light soy sauce
Preparation steps
1.
Rinse meat, pat dry and cut into narrow strips.
2.
Combine cornstarch with 2 tablespoons of rice wine, add egg and mix well. Coat meat with egg mixture. Season with salt and pepper.
3.
Cut pineapple into small, bite-sized pieces. Peel carrots and cut into fine sticks. Rinse and dry leek, halve lengthwise and then cut into long, narrow strips. Peel and finely chop garlic and ginger.
4.
Heat 2 tablespoons of oil in a wok and brown meat all around on high heat. Remove and set aside. Add garlic and ginger, sauté briefly, add carrots and sauté. Add leek, pineapple and mung bean sprouts. Add sugar, remaining rice wine and soy sauce. Return meat, toss everything and season to taste. Serve.
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