Directions:
- Cut the pork into slivers.
- In a medium bowl, mix together the soy sauce, cornstarch and water.
- Add the pork and marinate for 15 minutes.
- Slice the water chestnuts and carrot into slivers.
- In a small bowl, combine all the ingredients for the seasoning sauce.
- Heat the oil in a wok on high heat.
- Add the ginger and garlic.
- Stir-fry for 30 seconds, then add the pork.
- Stir-fry for 1 minute, or until no longer pink.
- Remove with a slotted spoon and reserve.
- Add the water chestnuts and carrot to the wok.
- Sir-fry for 1 minute.
- Add the reserved meat and final seasoning sauce.
- Bring to boil, stirring until thickened. Serve immediately.
- Serves 2 as a main dish, or 4 as part of a Chinese meal.
- Lucy Waverman’s Cooking School Cookbook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.07 Kcal (1378 kJ) | ||
| Calories from fat | 163.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.17g | 28% | |
|---|---|---|---|
| Cholesterol | 73.71mg | 25% | |
| Sodium | 1131.17mg | 47% | |
| Potassium | 651.86mg | 14% | |
| Total Carbs | 14.01g | 5% | |
| Sugars | 5g | 20% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 26.48g | 53% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 1.7mg | 9% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 145.3 Kcal (608 kJ) | ||
| Calories from fat | 72.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.02g | 28% | |
|---|---|---|---|
| Cholesterol | 32.55mg | 25% | |
| Sodium | 499.45mg | 47% | |
| Potassium | 287.82mg | 14% | |
| Total Carbs | 6.18g | 5% | |
| Sugars | 2.21g | 20% | |
| Dietary Fiber | 0.78g | 7% | |
| Protein | 11.69g | 53% | |
| Vitamin C | 1.8mg | 7% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.7mg | 9% | |
| Calcium | 13.6mg | 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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