Try this Chinese Pork and Peppers (Burros) recipe, or contribute your own.
Suggest a better description1. Chop whole onions and saute in hot oil in a nonstick skillet. 2. Mince garlic, and add to onion. 3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides. 4. Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat. 5. Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften. 6. Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens. Approximate nutritional analysis per serving: 370 calories, 10 grams fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams protein, 35 grams carbohydrate. Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen Fleischer. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (833g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 253 | ||
Calories from Fat: 80 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 1453.1mg | 50 % | |
Potassium 581.4mg | 15 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 9.2g | ||
Protein 26.3g | 38 % | |
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: 253
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