Directions:
- Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
- Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
- Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
- Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
- Sprinkle over the scallion and serve with Jasmine rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.82 Kcal (1498 kJ) | ||
| Calories from fat | 110.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.3g | 19% | |
|---|---|---|---|
| Cholesterol | 94.08mg | 31% | |
| Sodium | 1119.7mg | 47% | |
| Potassium | 902.26mg | 19% | |
| Total Carbs | 18.27g | 6% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 38.01g | 76% | |
| Vitamin C | 24.3mg | 41% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.9mg | 16% | |
| Calcium | 90.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.89 Kcal (376 kJ) | ||
| Calories from fat | 27.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 19% | |
|---|---|---|---|
| Cholesterol | 23.63mg | 31% | |
| Sodium | 281.28mg | 47% | |
| Potassium | 226.65mg | 19% | |
| Total Carbs | 4.59g | 6% | |
| Sugars | 1.19g | 19% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 9.55g | 76% | |
| Vitamin C | 6.1mg | 41% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.7mg | 16% | |
| Calcium | 22.7mg | 9% | |
* 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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