Directions:
- In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender.
- Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.84 Kcal (1306 kJ) | ||
| Calories from fat | 126.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 898.46mg | 37% | |
| Potassium | 839.97mg | 18% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 30.47g | 61% | |
| Vitamin C | 8.7mg | 14% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 5mg | 28% | |
| Calcium | 80.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 74.05 Kcal (310 kJ) | ||
| Calories from fat | 29.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 22% | |
|---|---|---|---|
| Cholesterol | 17.5mg | 25% | |
| Sodium | 213.35mg | 37% | |
| Potassium | 199.46mg | 18% | |
| Total Carbs | 3.76g | 5% | |
| Sugars | 1.06g | 18% | |
| Dietary Fiber | 0.58g | 10% | |
| Protein | 7.24g | 61% | |
| Vitamin C | 2.1mg | 14% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 1.2mg | 28% | |
| Calcium | 19.1mg | 8% | |
* 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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