Directions:
- Instructions
- 1. Heat the oil in a non-stick frying pan, add the garlic, ginger and pork and fry for 3-4 minutes until the chicken is tender.
- 2. Add the peppers, bok choi, spring onions and water chestnuts and continue to fry for 3-4 minutes until the vegetables are just tender.
- 3. Mix together all the sauce ingredients. Add to the frying pan and simmer for 1-2 minutes until the sauce has thickened.
- 4. Serve with plenty of steamed rice or plain noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.39 Kcal (642 kJ) | ||
| Calories from fat | 30.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.37g | 5% | |
|---|---|---|---|
| Cholesterol | 30.51mg | 10% | |
| Sodium | 226.29mg | 9% | |
| Potassium | 601.07mg | 13% | |
| Total Carbs | 18.38g | 6% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 13.3g | 27% | |
| Vitamin C | 105.2mg | 175% | |
| Iron | 0.2mg | 1% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 51.23 Kcal (214 kJ) | ||
| Calories from fat | 10.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 5% | |
|---|---|---|---|
| Cholesterol | 10.19mg | 10% | |
| Sodium | 75.57mg | 9% | |
| Potassium | 200.73mg | 13% | |
| Total Carbs | 6.14g | 6% | |
| Sugars | 2.67g | 32% | |
| Dietary Fiber | 1.3g | 16% | |
| Protein | 4.44g | 27% | |
| Vitamin C | 35.1mg | 175% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.6mg | 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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