Coating the pork strips in cornstarch gave them a velvety texture, kept them moist, and helped the sauce adhere. Browning the pork before we cooked the broccoli and then returning the pork at the end ensured both ingredients cooked through without the broccoli getting too soggy.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 126 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 102.6mg | 4 % | |
Potassium 916.4mg | 24 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 5.2g | ||
Protein 26g | 37 % | |
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: 256
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