1. Soak dried mushrooms. Shell and blanch chestnuts and ginkgo nuts (see "HOW-TO SECTION"). 2. Cut pork in 1-inch cubes. Cut water chestnuts in half. 3. Heat oil in a heavy pan. Add salt, then pork and brown lightly on all sides. 4. Add soy sauce, turning meat constantly until soy evaporates (about 1 minute). 5. Add stock and heat; then mushrooms, ginkgo nuts, chestnuts and water chestnuts. Bring to a boil, then simmer, covered, until pork is tender (about 1-1/2 hours). VARIATION: In step 3, add after salt, 1 garlic clove, crushed, and brown lightly. In step 4, add (mixed with the soy sauce) 1 slice fresh ginger root, shredded; 1 tablespoon sherry and 1 teaspoon sugar. In step 5, add with mushrooms and nuts 1/4 pound dried bean curd sticks, broken in 2-inch lengths (soaked); 1 cup bamboo shoots, sliced diagonally; and 10 Chinese red dates. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (332g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 856 (84%)|
|Amt Per Serving||% DV|
|Total Fat 95.2g||127 %|
|Saturated Fat 34g||170 %|
|Monounsaturated Fat 46.1g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 101.5mg||31 %|
|Sodium 1273.2mg||44 %|
|Potassium 771.2mg||20 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 28.2g|
|Protein 12.5g||18 %|
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: 1022
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!