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1. Mince or grind pork. Cut scallion stalk in 1/2-inch sections. 2. Heat oil. Add scallion and stir-fry until translucent. Add pork; stir-fry until it loses its pinkness (about 1 minute). 3. Sprinkle with salt, sugar and soy sauce and stir-fry 1 minute more. Remove from pan; then drain, and let cool. VARIATIONS: 1. For the pork, substitute beef, ham, shrimp, or fish fillet. 2. In step 1, mix the meat with 1 teaspoon cornstarch, 2 teaspoons sherry and the salt. (Omit salt in step 3.) 3. In step 2, add with the scallions 1 or 2 slices fresh ginger root, minced. 4. After step 2, add either 1/4 cup celery, minced; or 1/4 pound fresh mushrooms, shredded. Then stir-fry 1 minute more. From
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 234 (95%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 25.4mg||8 %|
|Sodium 217mg||7 %|
|Potassium 50.3mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.8g|
|Protein 2.2g||3 %|
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Calories per serving: 247
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