Directions:
- Combine egg, flour, salt, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
- Dip pork cubes in batter, coating well; deep fry in hot oil (375 degrees) for 5 to 6 minutes.
- Drain.
- Heat 2 tablespoons of oil in a wok or large skillet; add green pepper, carrots and garlic.
- Cook until vegetables are tender but not browned.
- Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly 1 minute.
- Slowly add 1/4 cup water to 3 tablespoons cornstarch, stirring until smooth.
- Stir cornstarch mixture into vegetable mixture; cook until thickened and bubbly.
- Add pork, pineapple, and tomato; cook just until well heated.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.62 Kcal (1254 kJ) | ||
| Calories from fat | 75.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 13% | |
|---|---|---|---|
| Cholesterol | 77.35mg | 26% | |
| Sodium | 1609.16mg | 67% | |
| Potassium | 463.42mg | 10% | |
| Total Carbs | 33.79g | 11% | |
| Sugars | 17.27g | 69% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 19.5g | 39% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 127.27 Kcal (533 kJ) | ||
| Calories from fat | 31.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 13% | |
|---|---|---|---|
| Cholesterol | 32.86mg | 26% | |
| Sodium | 683.49mg | 67% | |
| Potassium | 196.84mg | 10% | |
| Total Carbs | 14.35g | 11% | |
| Sugars | 7.33g | 69% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 8.28g | 39% | |
| Vitamin C | 9.3mg | 36% | |
| Iron | 0.5mg | 7% | |
| Calcium | 10.7mg | 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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