Five-Spice Pork Medallions
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INGREDIENTS
- 4 c Hot cooked rice; if desired
- 1/2 ts Five-spice powder; (up to
- 1 tb Cornstarch
- 1 Garlic ; minced
- 1 Red bell pepper; cut into
- 1 cn (14-oz.) baby corn nuggets;
- 3/4 lb Pork tenderloin; cut
- 2 tb Soy sauce
- 1 c Chicken broth
- 1/2 ts Grated ginger root
- 1 tb Vegetable oil
- 1 c Fresh pea pods; trimmed
INSTRUCTIONS
Cook rice as directed on package. Keep warm. In medium bowl, combine broth. soy sauce, five-spice powder, ginger root and garlic; mix well. Add pork slices. Cover; refrigerate at least 1/2 hour or up to 6 hours. When ready to prepare, drain pork, reserving marinade. Add cornstarch to marinade; blend well. Set aside. Heat oil in large skillet or wok over medium-high heat until hot. Add pork; cook and stir 2 to3 minutes or until no longer pink. Add pea pods. bell pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Add cornstarch mixture; cook until thickened and bubbly, stirring constantly. Serve over rice. Posted to recipelu-digest Volume 01 Number 331 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (593g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 115 | ||
| Calories from Fat: 86 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.5g | 13 % | |
| Saturated Fat 0.7g | 3 % | |
| Monounsaturated Fat 5.8g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1432.2mg | 49 % | |
| Potassium 103.5mg | 3 % | |
| Total Carbohydrate 5.6g | 2 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 5.4g | ||
| Protein 2.4g | 3 % | |
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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: 115
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