From Mrs Chiang's Szechwan Cookbook.
Rinse the black beans thoroughly under cold water. Put aside in small bowl.
Slice the pork thinly into strips 3 inches long. Clean the scallions, chop both green and white parts into 3 inch lengths. Shred scallion lengths to match pork. Mix pork and scallions together with sesame oil and soy sauce. Set aside to marinate.
Cut the peppers into slices to match the pork. Chop the garlic coarsely into peppercorn-sized pieces.
Heat the wok until just smoking. Add 3 tbsp oil and wait until first wisps of smoke appear. Add the green pepper and stir-fry for 30 seconds. Add the salt and continue stir-frying until peppers begin to turn limp. Remove from pan.
Reheat wok and add new oil. Add chopped garlic and stir fry until fragrant. Add the black beans and sugar and stir fry for 1 minute.
Add the meat mixture and the peppers. Stir fry until pork loses any pinkness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 316 | ||
Calories from Fat: 84 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 58.7mg | 18 % | |
Sodium 7091.8mg | 245 % | |
Potassium 894.2mg | 24 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 6.4g | 25 % | |
Sugars, other 17.7g | ||
Protein 35.8g | 51 % | |
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: 316
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