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Suggest a better description1. Place pork in a heatproof bowl. Mix sugar and sherry and pour over. 2. Steam on a rack 30 minutes (see HOW-TO SECTION). Let meat cool, then slice thin. 3. Meanwhile scrape or peel carrots, then slice diagonally about 3/8-inch thick. 4. Heat oil. Add sliced pork and carrots and stir-fry about 3 minutes. 5. Stir in and quickly heat stock. Cook, covered, over medium heat, until carrots are done (about 3 minutes more). VARIATION: For the carrots, substitute celery stalks. From
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Serving Size: 1 Serving (308g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 143 | ||
Calories from Fat: 56 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 287mg | 10 % | |
Potassium 243.7mg | 6 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 18.9g | ||
Protein 0.7g | 1 % | |
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: 143
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