Directions:
- Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.
- Heat a wok and fry the ginger in oil until golden brown.
- Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.
- Remove and set aside.
- In the same wok, stir-fry the celey with the sugar.
- Briefly add pork mixture to warm through.
- Serve immediately, garnished with the capsicum.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.2 Kcal (759 kJ) | ||
| Calories from fat | 91.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 16% | |
|---|---|---|---|
| Cholesterol | 29.5mg | 10% | |
| Sodium | 603.4mg | 25% | |
| Potassium | 312.81mg | 7% | |
| Total Carbs | 10.48g | 3% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 12.03g | 24% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 23.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 161.8 Kcal (677 kJ) | ||
| Calories from fat | 81.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.03g | 16% | |
|---|---|---|---|
| Cholesterol | 26.34mg | 10% | |
| Sodium | 538.79mg | 25% | |
| Potassium | 279.31mg | 7% | |
| Total Carbs | 9.35g | 3% | |
| Sugars | 2.55g | 11% | |
| Dietary Fiber | 0.84g | 4% | |
| Protein | 10.74g | 24% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 21.2mg | 2% | |
* 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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