Directions:
- In a large resealable plastic bag, combine the pork and taco seasoning. Seal and shake to coat. In a large skillet or wok, stir-fry pork in oil for 3 minutes.
- Add the onion, green pepper and celery; stir-fry until vegetables are tender. Add the salsa, picante sauce, water chestnuts and preserves. Cook until heated through. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.78 Kcal (1469 kJ) | ||
| Calories from fat | 127.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 60.09mg | 20% | |
| Sodium | 2098.24mg | 87% | |
| Potassium | 722.99mg | 15% | |
| Total Carbs | 27.61g | 9% | |
| Sugars | 13.14g | 53% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 24.3g | 49% | |
| Vitamin C | 45.2mg | 75% | |
| Iron | 7.2mg | 40% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 96.22 Kcal (403 kJ) | ||
| Calories from fat | 34.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 22% | |
|---|---|---|---|
| Cholesterol | 16.48mg | 20% | |
| Sodium | 575.58mg | 87% | |
| Potassium | 198.33mg | 15% | |
| Total Carbs | 7.57g | 9% | |
| Sugars | 3.6g | 53% | |
| Dietary Fiber | 1.21g | 18% | |
| Protein | 6.67g | 49% | |
| Vitamin C | 12.4mg | 75% | |
| Iron | 2mg | 40% | |
| Calcium | 15.6mg | 6% | |
* 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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