Directions:
- Heat the oil in a sauce pan over high heat. Add the ginger, Sichuan pepper and anise seed and cook for 30 seconds, or until fragrant. Stir in pork to coat.
- Add the stock, soy sauce and 1 cup of water and bring to a boil. Reduce heat and simmer for 40 minutes, or until the pork is tender. Combine the cornstarch with 2 tbsp of cooking liquid. Stir until smooth. Add to the pan and stir over medium heat for 3-4 minutes, or until mixture thickens slightly.
- Stir in bean paste and Chinese Broccoli and cook for a further 2 minutes, or until the broccoli is just tender.
- Excellent with Jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1486.64 Kcal (6224 kJ) | ||
| Calories from fat | 1373.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 152.64g | 235% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 675.74mg | 28% | |
| Potassium | 992.3mg | 21% | |
| Total Carbs | 5.79g | 2% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 21.93g | 44% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 0.8mg | 5% | |
| Calcium | 109.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 350.52 Kcal (1468 kJ) | ||
| Calories from fat | 323.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.99g | 235% | |
|---|---|---|---|
| Cholesterol | 38.49mg | 54% | |
| Sodium | 159.33mg | 28% | |
| Potassium | 233.97mg | 21% | |
| Total Carbs | 1.36g | 2% | |
| Sugars | 0.24g | 4% | |
| Dietary Fiber | 0.49g | 8% | |
| Protein | 5.17g | 44% | |
| Vitamin C | 5.3mg | 38% | |
| Iron | 0.2mg | 5% | |
| Calcium | 25.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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