Try this 上海排骨菜飯 - Shanghainese Pork Chops with Vegetable Rice recipe, or contribute your own.
Suggest a better description1. Rinse the pork chops, and pat dry. Cut off tendons and extra fats from the edges. Marinate in marinade for 20 minutes.
2. Wash the rice, drain, and add chicken broth (instead of water, which is what you would normally cook rice with). Cook until done.
3. Wash the bak choy thoroughly and let the leaves air dry before chopping them into small pieces. Separate leafy and stem parts.
4. Add oil to wok over medium high heat. Add fresh ginger slices. Due to different cooking times, first add the chopped stems until they begin to tender, before adding the leafy portions. Season with salt.
5. Add 2 tbsp of chicken stock / broth, and cook until the greens are almost completely soft. Then addd sesame oil.
6. Discard ginger from the wok, and strain the bak choy. Add the bak choy into the cooked rice, and mix well. Season if necessary. Let the bak choy continue to cook in the rice for another 15 minutes. Keep in warmer, or set aside.
7. In a medium frying pan, add cooking oil until pan is completely coated, over medium heat. Add pork chops, and cook on both sides until golden brown. Remove from pan, and set aside. Cut the pork chops in half with a pair of kitchen shears if desired.
8. Add garlic and dried onion flakes into the remaining oil until they begin to brown. Quickly return the pork chops into the pan, and add fish sauce (optional). Stir well, and remove from heat.
9. Sprinkle chilli pepper flakes on pork chops (optional). Serve with vegetable rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102825g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 174422 | ||
Calories from Fat: 83006 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9222.9g | 12297 % | |
Saturated Fat 3056.4g | 15282 % | |
Monounsaturated Fat 3624.3g | ||
Polyunsanturated Fat 1215.9g | ||
Cholesterol 70441mg | 21674 % | |
Sodium 61801.3mg | 2131 % | |
Potassium 350943.4mg | 9235 % | |
Total Carbohydrate 178.2g | 52 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 172.1g | ||
Protein 21166.9g | 30238 % | |
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: 174422
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