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Suggest a better descriptionMARINATE THE SHREDDED PORK for 20 to 30 minutes. Prepare all the other shredded ingredients--tree ears, lily stems, scallions and bamboo shoots. Heat 2 tablespoons of the oil in a wok over a moderate flame and pour in the beaten eggs. As soon as the egg begins to cling to the wok, scoop it and fold it over to scramble it. Work fast because the egg solidifies quickly and it can overcook. As soon as it solidifies, remove it from the wok and set it aside. Stir-fry the pork over high heat in 1 tablespoon of the oil for 30 seconds, or until it no longer looks raw. Remove it from the wok and set it aside. In the remaining 2 tablespoons of the oil, stir-fry the vegetables, more to combine them and heat them through than to cook them. Add the pork and mix it well with the seasonings. Finally, add the eggs, breaking them up to form bite-size lumps. Combine the ingredients well. Serve alone or with a platter of heated pancakes and a small bowl of hoisin sauce. Serves 2 to 4 as a main course.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 655 | ||
Calories from Fat: 459 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51g | 68 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 1092.7mg | 336 % | |
Sodium 822.6mg | 28 % | |
Potassium 539.5mg | 14 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5g | ||
Protein 42g | 60 % | |
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: 655
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