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Suggest a better description1. Separately soak dried mushrooms and lily buds. 2. Cut pork, bamboo shoots, Chinese lettuce and soaked mushrooms in strips. Shred ginger root. 3. Cut soaked lily buds in two; then combine with soy sauce, sherry, salt and sugar. 4. Heat oil. Add shredded ginger and stir-fry a few times. Add pork; stir-fry until it loses its pinkness (2 to 3 minutes). 5. Add julienned vegetables; stir-fry 1 minute more. Add water and heat quickly. Then cook, covered, 2 minutes over medium heat. 6. Meanwhile blend cornstarch and remaining cold water to a paste. First stir in lily bud mixture and heat through; then stir in cornstarch paste to thicken. Pour sauce over deep-fried fish and serve. From
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 199 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 30 % | |
Saturated Fat 6.8g | 34 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 19.3mg | 6 % | |
Sodium 211.5mg | 7 % | |
Potassium 266.3mg | 7 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 6.7g | ||
Protein 3g | 4 % | |
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: 243
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