Cut the pork (or other meat) across the grain into small, thin strips.
In a large, heavy skillet (cast iron works best) or in a wok, heat the oil over high heat until it is smoking hot. Add the celery and onion and cook briskly, stirring and tossing furiously, for about 2 minutes.
Add the pork, mushrooms, and pepper and continue cooking over high heat, tossing and stirring all the while, for about 3 minutes more, until the meat is cooked through.
Add the bean sprouts and cook, tossing for 1 minute.
Quickly stir the broth, cornstarch, and soy sauce together until blended. Add to the other ingredients along with the green onion, and cook for 1 minute more, until thickened.
Season with salt and pepper to taste, and serve over rice.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 4|
|Calories from Fat: 122 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 38mg||12 %|
|Sodium 670.6mg||23 %|
|Potassium 965.4mg||25 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 9.5g|
|Protein 18.1g||26 %|
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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: 238
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