Sweet and Sour Pork with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 423 cal. | (20 %) | ||
| Protein | 35.37 g | (36 %) | ||
| Fat | 15.88 g | (14 %) | ||
| Carbohydrates | 33.09 g | (22 %) | ||
| Sugar added | 3.67 g | (15 %) | ||
| Roughage | 1.59 g | (5 %) |
| Vitamin A | 500.42 mg | (62,553 %) | ||
| Vitamin D | 0.66 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 1.18 mg | (118 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 15.29 mg | (127 %) | ||
| Vitamin B₆ | 0.96 mg | (69 %) | ||
| Folate | 62.03 μg | (21 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 5.17 μg | (11 %) | ||
| Vitamin B₁₂ | 0.92 μg | (31 %) | ||
| Vitamin C | 53.27 mg | (56 %) | ||
| Potassium | 608.73 mg | (15 %) | ||
| Calcium | 62.3 mg | (6 %) | ||
| Magnesium | 58.17 mg | (19 %) | ||
| Iron | 2.53 mg | (17 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 3.18 mg | (40 %) | ||
| Saturated fatty acids | 3.22 g | |||
| Cholesterol | 120.62 mg |
Ingredients
- Ingredients
- 450 grams Pork tenderloin
- 350 grams mixed Stir-fry vegetables (chopped; Carrot sticks, broccoli, chard leaves, Chinese cabbage, bell pepper)
- 1 onion
- 1 pc fresh ginger (about 2 cm)
- 2 garlic cloves
- 1 egg
- ½ tsp sugar
- 2 Tbsps cornstarch
- 3 sesame oil
- 1 Tbsp sugar
- 1 Tbsp light Rice vinegar
- 1 Tbsp soy sauce
- 2 tsps Tomato paste
- 2 Tbsps Rice wine
- ½ tsp cornstarch
- salt
- 200 grams Rice
Preparation steps
Rinse pork, pat dry and cut into slices.
Peel onion and cut into small cubes. Peel ginger and garlic and finely chop or press through a garlic press.
Prepare rice according to package instructions.
Mix egg with 3 tablespoons of water, season with salt and whisk in 1/2 teaspoon sugar. Turn the meat in the egg mixture, take out and mix in a bowl with the 2 tablespoons cornstarch.
Heat 2 tablespoons sesame oil in a large frying pan or wok over high heat. Add meat and fry, stirring constantly. Remove meat from the wok.
Heat the remaining sesame oil in a pan. Add onion, garlic, ginger and vegetables and sauté over medium heat.
Mix 1 tablespoon sugar, rice vinegar, soy sauce, rice wine and tomato paste with 1 tablespoon water, salt to taste and remaining cornstarch. Add sauce to the vegetable mixture, add the meat and stir until hot.
Arrange sweet and sour pork with vegetables on plates with the rice.
