Try this Noodle Pancake Stir-Fried Pork Topping recipe, or contribute your own.
Suggest a better description1. Shred pork. Combine comstarch and sherry; then add to pork and toss to coat. 2. Shred Chinese cabbage, bamboo shoots and fresh mushrooms. 3. Blend remaining cornstarch and cold stock to a paste. 4. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness. 5. Add shredded vegetables; stir-fry 1 minute. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes). 6. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve. From
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 405 | ||
Calories from Fat: 356 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 13.1g | 66 % | |
Monounsaturated Fat 19.6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 38.6mg | 12 % | |
Sodium 1362.9mg | 47 % | |
Potassium 278.4mg | 7 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 6.7g | ||
Protein 4.4g | 6 % | |
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: 405
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