YU SHIANG PORK RECIPE - FOOD.COM
This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
- FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
- Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
- When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
- Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
- Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
- Serve over your rice of choice.
Nutrition Facts : Calories 553.4, FatContent 18.2, SaturatedFatContent 4.8, CholesterolContent 53.9, SodiumContent 368.4, CarbohydrateContent 65.2, FiberContent 2.3, SugarContent 5.6, ProteinContent 23.5
YU SHIANG PORK RECIPES(YU XIANG ROU SI ... - CHINESE FOOD ...
Provided by Harpreet
Number Of Ingredients 21
Steps:
- Pork fillet in 5 Mm thick strips. All ingredients for marinating well in a bowl. Pork fillet marinade for 30 minutes.
- Cut the bamboo shoots out of the can, drain them. black fungus in warm water for 20 minutes. Then cut the spice, cut into thin strips. Cut carrots into thin strips.
- Ginger, garlic and spring onion chop finely. Mix all the ingredients for the sauce in a small bowl.
- Heat 2 tablespoons of vegetable oil in a wok, add the marinated meat, fry with a very strong heat until almost fry. Then fetch meat from the wok.
- Heat the wok with 4 tablespoons of vegetable oil, fry the Chop pepper sauce or the dried chili peppers and the spicy bean sauce/paste (???) in it, garlic, ginger and spring onions.
- Add bamboo shoots, carrots and black fungus, fry until they are cooked. Put the meat back into the wok, fry with sauce for 2 minutes. Always stir well. Now the delicious dish is ready! With boiled rice it tastes great!
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