Try this Sonoma Stir-Fried Pork and Jicama recipe, or contribute your own.
Suggest a better description1. Trim fat from pork. If desired, partially freeze pork. Thinly slice pork across grain into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together the water, sherry, soy sauce, and cornstarch. Set aside.
3. Pour canola oil into a wok or large skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add jicama, bell pepper strips, and green onion; stir-fry for 1 to 2 minutes or until crisp-tender. Remove vegetables from the wok.
4. Add half of the pork to the hot wok. Stir-fry for 2 to 3 minutes or until cooked through. Remove pork from the wok. Repeat with remaining pork. Return all of the pork to the wok. Push pork from center of the wok.
5. Stir sauce; add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; stir to coat all ingredients with sauce. Add spinach. Cook and stir for 1 to 2 minutes more or until heated through.
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Serving Size: 1 Serving (446g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 791 | ||
Calories from Fat: 664 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73.7g | 98 % | |
Saturated Fat 25.9g | 129 % | |
Monounsaturated Fat 35.6g | ||
Polyunsanturated Fat 8.6g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 591.8mg | 20 % | |
Potassium 1420.2mg | 37 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 13.5g | ||
Protein 13.1g | 19 % | |
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: 791
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