Try this Shredded Pork with Garlic Sauce recipe, or contribute your own.
Suggest a better description*Available at Oriental groceries Freeze pork slightly, and cut into long thin shreds. Mix with baking soda and water. Cover, and let sit (unrefrigerated) for 5 hours. When ready to cook, rinse pork and dry well. Prepare the sauce by mixing together tomato puree, vinegar, chili paste, water, sugar, Shoa Hsing, soy sauce, sesame oil, MSG, and cornstarch paste. Soak the tree ears in 1 cup of boiling water for 15 minutes and remove. Heat 4 cups of peanut oil in a wok to 375 degrees F. Add rinsed and dried pork, and deep fry for 30 seconds. Remove pork and place on paper towels. Let the oil return to 375 degrees and add shredded celery. Deep fry for 30 seconds. Remove and place on paper towels. Pour off all but 1 tablespoon oil. Over high heat, stir fry garlic, ginger, and scallions for 1 minute. Add water chestnuts. Stir. Add pork, celery, and tree ears. Stir. Add sauce mixture. Bring to boil quickly and serve (approximately 15 seconds). Note: Chinese dark vinegar is a brownish-black vinegar and has a very full flavor. The best substitute is balsamic vinegar from Italy. Yield: 4 servings Recipe by: Cooking Live Show #CL8866 Posted to MC-Recipe Digest V1 #591 by Angele Freeman
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Serving Size: 1 Serving (1476g) | ||
Recipe Makes: 1 | ||
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Calories: 8611 | ||
Calories from Fat: 8280 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 920g | 1227 % | |
Saturated Fat 164.4g | 822 % | |
Monounsaturated Fat 423.7g | ||
Polyunsanturated Fat 284g | ||
Cholesterol 201.3mg | 62 % | |
Sodium 1847.9mg | 64 % | |
Potassium 1563.4mg | 41 % | |
Total Carbohydrate 62g | 18 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 56.5g | ||
Protein 53g | 76 % | |
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: 8611
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