Low-fat Pork and Snap Pea Kebabs original recipe adapted for my family
1 Heat a grill to medium. CLean and lightly oil hot grill. In a small bowl, stir together 1/4 cup hoisin sauce and 1 tablespoon each soy sauce, finely grated peeled fresh ginger (from a 1-inch piece), and rice vinegar.
2 Alternately thread 1 pork tenderloin (about 3/4 pound) cut into 3/4-inch slices, 5 scallions, cut into 2-inch pieces, and 1/2 pound snap peas, trimmed, onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 5 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 460.1mg | 16 % | |
Potassium 35.6mg | 1 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 7g | ||
Protein 0.9g | 1 % | |
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: 39
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