Try this Szechuan Pork And Broccoli With Adaptable Sauce recipe, or contribute your own.
Suggest a better descriptionRecipe by: Jo Merrill * substitute 8 tablespoons hoisin sauce in place of the catsup and soy sauce if you prefer, or make a mixture of all three ingredients to equal about 9 tablespoons. Cut pork into narrow 1-inch strips, 1/4th inch thick; set aside. (partially freeze pork first for easier cutting). Cut green onions, bell pepper, broccoli and onion into 1 inch pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, catchup and soy sauce; set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from skillet and keep warm. Add more oil if needed and stir-fry all vegetables tender crisp. Add pork and sauce to mixture; cook until thickened. Serve with hot boiled rice. Yield is 8 servings. Diabetic exchange: One serving equals 1 meat, 2 vegetables, 2 fats; also 228 calories, 666 mg sodium, 50 mg cholesterol, 11 gm carbohydrate, 10 gm protein, 17 gm fat. NOTE: I also have used this recipe and substituted lean beef for the pork. Jo Merrill--From The Best of Country Cooking Posted to CHILE-HEADS DIGEST V3 #,
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 8 servings | ||
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Calories: 82 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 250.2mg | 9 % | |
Potassium 471.6mg | 12 % | |
Total Carbohydrate 19g | 6 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 12.5g | ||
Protein 4.1g | 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: 82
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