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Suggest a better description1. Slice pork thin. Combine soy sauce, sugar and salt. Add to pork and toss. Let stand half an hour, turning meat occasionally. 2. Meanwhile bring stock to a boil. Cut scallion stalks in 2-inch sections, then add. Simmer, covered, 3 to 4 minutes. 3. Add pork and simmer, covered, 5 minutes more. Skim surface to clear. VARIATIONS: For the scallions, substitute 6 tablespoons pickled vegetables, shredded and drained. Simmer, covered, 2 minutes. Then pick up step 3, adding a few drops of sesame oil at the very end. After step 3, add any of the following vegetables and simmer until done: 2 Cucumbers, peeled or unpeeled, sliced thin 12 radishes, unpeeled and sliced thin (simmer uncovered) 1 large bamboo shoot and 8 water chestnuts, both sliced thin 1 Cup fresh green peas; and 1/2 pound spinach, cut in 2-inch sections (simmer uncovered ) 3 dried black mushrooms (soaked), cut in strips; and 1/4 pound beansprouts From
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 180 | ||
Calories from Fat: 155 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 19mg | 6 % | |
Sodium 206.4mg | 7 % | |
Potassium 72.3mg | 2 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4g | ||
Protein 2g | 3 % | |
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: 180
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