Try this Sherried Pork Stir-Fry recipe, or contribute your own.
Suggest a better description1 Cut the pork in thin strips and place in a bowl. Add the sherry, soy sauce, ginger and salt and pepper to taste, and stir well to mix. Set aside. 2 Halve the cucumber, cut into quarters lengthways and discard the rounded ends. Leave the skin on to add colour. 3 Use a sharp-edged teaspoon to scoop out the seeds and discard. Quarter the cucumber lengthways again and slice across into strips about 2.5cm/1" long. 4 Heat the oil in a wok or a large, heavy-based frying pan. Add the spring onions and garlic and fry gently for about five minutes until softened. Add the pork to the pan, raise the heat and stir-fry for 2-3 minutes until lightly coloured, keeping the pork constantly moving so that it cooks even. 5 Mix the cornflour with the cold chicken stock and set aside. Add the cucumber, green beans, spring onions and beansprouts to the pork with the cornflour and stock. 6 Stir-fry until the juices thicken and the ingredients are combined. Taste and adjust the seasoning and serve immediately on a warmed serving dish. Recipe by: Good Living
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: 4 servings | ||
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Calories: 245 | ||
Calories from Fat: 98 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 9.1mg | 3 % | |
Sodium 634.3mg | 22 % | |
Potassium 496.8mg | 13 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 22.9g | ||
Protein 9.5g | 14 % | |
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: 245
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