Try this Pork-And-Sugar Snap Pea Stir-Fry in Pitas recipe, or contribute your own.
Suggest a better descriptionTrim fat from pork, and cut pork into 2 x 1/4-inch strips. Combine pork, cornstarch, 2 teaspoons sherry, 1/2 teaspoon soy sauce, and red pepper in a bowl, and stir well; cover and chill 10 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add peas, gingerroot, and garlic; stir-fry 2 minutes. Remove from skillet, and set aside. Heat remaining oil in skillet over medium-high heat. Add pork mixture, onion, and pear; stir-fry 3 minutes or until pork is brown. Add vinegar, oyster sauce, 1 teaspoon sherry, and sugar; cook 30 seconds. Return pea mixture to skillet, and stir in cilantro and salt. Yield: 4 servings. Per serving: 366 Calories; 6g Fat (15% calories from fat); 27g Protein; 52g Carbohydrate; 37mg Cholesterol; 846mg Sodium NOTES : Line each pita half with a lettuce leaf, and fill with 1 cup pork mixture. Recipe by: Cooking Light, June 1995, page 79 Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 114 | ||
Calories from Fat: 21 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 36.4mg | 11 % | |
Sodium 205.8mg | 7 % | |
Potassium 513.2mg | 14 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 5.7g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 114
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