Cut pork into small strips and marinade with ginger, garlic, 2tb sesame oil, sugar and 2 tb soy sauce for 30 minutes. Cut cabbage and carrots into strips. Fry eggs in wok. Break up in small pieces and set aside. Soak rice sticks in hot water for 3-5 minutes, until springily; drain; rinse with cold water and drain. Stir fry vegetables for 1-2 minutes. Add 2 tb oyster sauce and 1 tb of soy sauce. Vegetables should be crunchy. Set aside. Stir fry pork and set aside. Stir fry garlic and add rice sticks. Add 1 tb sesame oil, 2tb oyster sauce and 1tb soy sauce, to taste. Mix in pork, eggs and vegetables to rice sticks.
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|Serving Size: 1 Serving (399g)|
|Recipe Makes: 4|
|Calories from Fat: 215 (56%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 547mg||168 %|
|Sodium 986.5mg||34 %|
|Potassium 710.5mg||19 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 13.4g|
|Protein 25g||36 %|
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Calories per serving: 381
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