Roast Pork Filling
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INGREDIENTS
- 1 tb Vegetable oil
- 6 tb Ater
- 1 c Onions ; chopped
- 2 tb Cornstarch
- 2 tb Light soy sauce
- ROAST PORK FILLING RECIPE
- 1 tb Sugar
- pn Salt
- 2 c Coarsely chopped Chinese
- 1/4 c Chopped scallions
- pn White peper
INSTRUCTIONS
Stir together cornstarch and 4 tablespoons water and set aside. Heat oil in work over moderate heat. Add onions and cook, stirring constantly, until soft and translucent. Stir in pork, remaining 2 tablespoons of water, soy sauce, sale and pepper. Push pork to one side, make well in the center, and then pour cornstarch mixture in and sitr until thickens. Add scallions and mix in. Remove from heat and set aside to cool to room temperature. The filling can be made ahead of time and will keep in the refrigerator for a week. Bring to room temperature before using. Roast Pork Filling: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (279g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 355 | ||
| Calories from Fat: 84 (24%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 9.3g | 12 % | |
| Saturated Fat 0.7g | 4 % | |
| Monounsaturated Fat 5.8g | ||
| Polyunsanturated Fat 2.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2140.4mg | 74 % | |
| Potassium 354.8mg | 9 % | |
| Total Carbohydrate 65.4g | 19 % | |
| Dietary Fiber 3.4g | 14 % | |
| Sugars, other 62g | ||
| Protein 5.1g | 7 % | |
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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: 355
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