Heat the pan and put-in the cooking oil
Saute the garlic, onion, and tomato
Add the pork and cook for 5 minutes
Put-in the fish sauce and ground black pepper
Add the water and simmer for 10 to 15 minutes
When the pork is tender enough, put-in the pechay or bok choy. Cook for a few seconds, turn off the heat, and wait for 5 minutes before serving.
Serve hot. Share and Enjoy this delightful Vegetable dish!
Per Serving (excluding unknown items): 179 Calories; 11g Fat (53.6% calories from fat); 13g Protein; 8g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 110mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 4|
|Calories from Fat: 77 (54%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 38mg||12 %|
|Sodium 729.6mg||25 %|
|Potassium 332mg||9 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 3.5g|
|Protein 11.8g||17 %|
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: 143
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