Try this Gingered Pork Stir-Fry recipe, or contribute your own.
Suggest a better descriptionPartially freeze pork; cut on the bias into thin bite-size strips. For marinade, stir together oyster sauce, sherry, the 2 tbsps water, and sugar. Add pork, stirring to coat well. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, stirring occasionally. Drain pork, reserving marinade. Stir in the ¾ cup cold water and cornstarch into reserve marinade. Set aside.
Preheat wok or large skillet over high heat; add cooking oil (add more oil as necessary during cooking). Stir-fry gingerroot in hot oil for 15 seconds. Add carrots; stir-try for 1 minutes. Add bok choy; stir-fry for about 3 minutes or until the vegetables are crisp-tender. Remove from the wok.
Add half of the pork to the hot wok. Stir-fry about 3 minutes or until no longer pink. Remove pork. Stir-fry remaining pork about 3 minutes. Return all pork to the wok. Stir in water chestnuts. Push from center of the wok.
Stir marinade mixture; add to center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Return vegetables; stir ingredients together. Cook and stir for 1 minute. Serve immediately over rice.
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Serving Size: 1 Serving (526g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1572 | ||
Calories from Fat: 1114 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.8g | 165 % | |
Saturated Fat 55.8g | 279 % | |
Monounsaturated Fat 52.6g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 77.1mg | 24 % | |
Sodium 3716.6mg | 128 % | |
Potassium 940.5mg | 25 % | |
Total Carbohydrate 118.7g | 35 % | |
Dietary Fiber 11.9g | 47 % | |
Sugars, other 106.8g | ||
Protein 17.5g | 25 % | |
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: 1572
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