1. Use a small food processor to blend the garlic, chilli and ginger. Add peanuts and water chestnuts and pulse lightly.
2. Heat oil in a frying pan over medium heat. Add chilli mixture and cook for 1 minute.
3. Increase heat and add pork. Cook, stirring, for 4 minutes or until browned.
4. Add carrot, sauces and cook for two minutes over low heat. Add beansprouts and chopped coriander and allow to just warm through.
5, Serve with crisp, washed lettuce leaves
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (388g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 216 (49%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 4g|
|Cholesterol 83.8mg||26 %|
|Sodium 7650.6mg||264 %|
|Potassium 983.4mg||26 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 14.1g|
|Protein 40.9g||58 %|
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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: 443
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