Try this Chinese Pork and Peppers recipe, or contribute your own.
Suggest a better descriptionStir fry the onions in a non-stick skillet or wok. Mince the garlic and add to the wok. Trim the fat from the tenderloin and cut into 2" or 3" long strips, 1/4 " wide Add to the pan and stir fry until browned on both sides. Wash, trim, seed and slice the bell peppers into 1/4 " wide strips. Grate the ginger. Add the mushrooms, ginger, bell pepper strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the mushrooms begin to soften. Stir 1 tablespoon of water into the cornstarch to make a paste. Stir in the remaining water and the beef broth. Add to the wok. Cook over low heat, stirring, until the mixture thickens. Serve hot.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 2 | ||
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Calories: 309 | ||
Calories from Fat: 85 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 344.9mg | 12 % | |
Potassium 1182.3mg | 31 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 18.2g | ||
Protein 27.8g | 40 % | |
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: 309
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