Cut pork into bite size slivers. Brown in a small amount of oil.
Soak wood ear fungus in water until reconstituted. Slice in
small slivers. In a hot wok, add oil and scramble eggs. Cook
and remove from wok. Reheat wok and add oil, add shredded
carrot and cook lightly. Add chopped tiger lily bulbs, slivered
wood ear fungus, pork, cabbage, bamboo shoots, eggs and cook
until blended. Serve on a wrapper with Hoisin sauce and rolled
like a burrito.
Ingredients can be found at most Asian grocery stores.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (97g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (78%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 25.8mg||8 %|
|Sodium 251.7mg||9 %|
|Potassium 184.7mg||5 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 10.2g|
|Protein 3.1g||4 %|
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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: 279
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