Directions:
- In a bwl, combine the first six ingredients; set aside.
- In a skillet or wok, stir fry the yellow pepper and ginger in oil for 2 minutes.
- Add pears; stir fry for 1 minute or until pepper is crisp tender.
- Remove and keep warm.
- Stir fry half the pork at a time for 1 to 2 minutes.
- Return pear mixture and all of the pork to pan.
- Add water chestnuts and reserved sauce.
- Brint to boil; cook and stir for 2 minutes.
- Add peas and heat through.
- Sprinkle with almonds before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 397.47 Kcal (1664 kJ) | ||
| Calories from fat | 62.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 11% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 836.35mg | 35% | |
| Potassium | 739.9mg | 16% | |
| Total Carbs | 56.51g | 19% | |
| Sugars | 42.47g | 170% | |
| Dietary Fiber | 7.08g | 28% | |
| Protein | 27.96g | 56% | |
| Vitamin C | 47.7mg | 79% | |
| Iron | 1.5mg | 8% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.4 Kcal (374 kJ) | ||
| Calories from fat | 13.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 11% | |
|---|---|---|---|
| Cholesterol | 16.58mg | 25% | |
| Sodium | 188.12mg | 35% | |
| Potassium | 166.43mg | 16% | |
| Total Carbs | 12.71g | 19% | |
| Sugars | 9.55g | 170% | |
| Dietary Fiber | 1.59g | 28% | |
| Protein | 6.29g | 56% | |
| Vitamin C | 10.7mg | 79% | |
| Iron | 0.3mg | 8% | |
| Calcium | 6.8mg | 3% | |
* 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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