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Name: Chinese Pork
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 1 tb Instant minced onion; 1 c Mushrooms sliced; 1 1/2 lb Lean boneless pork shoulder,; 1 c Hot water; 2 Green peppers, in 1/4 inch; 1/4 c Soy sauce; 1/4 c Cold water; 1 cn (4 oz) water chestnuts,; 2 Beef bouillon cubes; 1 c Sliced celery cabbage, cut; 1 cn (11 oz) unsweetened; 2 tb Cornstarch; 1/2 ts Ground ginger

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INGREDIENTS

1 tb Instant minced onion
1 c Mushrooms ; sliced
1 1/2 lb Lean boneless pork shoulder,
1 c Hot water
2 Green peppers, in 1/4 inch
1/4 c Soy sauce
1/4 c Cold water
1 cn (4 oz) water chestnuts,
2 Beef bouillon cubes
1 c Sliced celery cabbage, cut
1 cn (11 oz) unsweetened
2 tb Cornstarch
1/2 ts Ground ginger

Servings

INSTRUCTIONS

>From : Consumer Guide Calorie Watchers Cookbook Spring 1979 Spray a non-stick skillet with vegetable coating for no-fat frying. Add the meat and brown slowly. Dissolve the bouillon cubes in 1 cup hot water. Add this with the liquid from the oranges, the soy sauce, minced onion, and ginger to the pork. Bring the mixture to a boil; then cover, reduce the heat, and simmer for about 30 minutes. In a seperate bowl, blend cornstarch with 1/4 cup cold water. Gradually add the cornstarch mixture to the meat, cooking and stirring constantly until the suace is thick and clear. Then add the water chestnuts, green pepper, mushrooms, and celery cabbage (Napa cabbage, or Chinese cabbage). Cover and continue to cook over low heat for 7 minutes. Fold in mandarin oranges just before serving. 8 servings Per serving: Cal 214 Fat 6.2 grams Posted to Digest eat-lf.v097.n166 by "Tina D. Bell" on Jun 29, 1997

NOTES

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Chinese Pork

1 tb Instant minced onion
1 c Mushrooms sliced
1 1/2 lb Lean boneless pork shoulder,
1 c Hot water
2 Green peppers, in 1/4 inch
1/4 c Soy sauce
1/4 c Cold water
1 cn (4 oz) water chestnuts,
2 Beef bouillon cubes
1 c Sliced celery cabbage, cut
1 cn (11 oz) unsweetened
2 tb Cornstarch
1/2 ts Ground ginger

>From : Consumer Guide Calorie Watchers Cookbook Spring 1979    Spray a non-stick skillet with vegetable coating for no-fat frying. Add the  meat and brown slowly. Dissolve the bouillon cubes in 1 cup hot water. Add  this with the liquid from the oranges, the soy sauce, minced onion, and  ginger to the pork. Bring the mixture to a boil; then cover, reduce the  heat, and simmer for about 30 minutes. In a seperate bowl, blend cornstarch  with 1/4 cup cold water. Gradually add the cornstarch mixture to the meat,  cooking and stirring constantly until the suace is thick and clear. Then  add the water chestnuts, green pepper, mushrooms, and celery cabbage (Napa  cabbage, or Chinese cabbage). Cover and continue to cook over low heat for  7 minutes. Fold in mandarin oranges just before serving.          8    servings    Per serving: Cal 214 Fat 6.2 grams Posted to Digest eat-lf.v097.n166 by  "Tina D. Bell" <tdbell@altair.csustan.edu> on Jun 29, 1997

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Nutrition

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Serving Size: 1 Serving (1608g)
Recipe Makes: 1 Servings

Calories: 3342
Calories from Fat: 3329 (100%)

Amt Per Serving		% DV

	Total Fat 369.8g	493 %
	Saturated Fat 234.1g	1170 %
	Monounsaturated Fat 95.8g
	Polyunsanturated Fat 14g
Cholesterol 979.5mg		301 %
Sodium 3646.2mg		126 %
Potassium 461.2mg		12 %
Total Carbohydrate 15.4g		5 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 13.9g
Protein 8.4g		12 %
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.

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Calories per serving: 3342

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