Directions:
- In a wok or skillet, stir-fry the pork, ginger and garlic powder in oil until meat is no longer pink. Add the vegetable blend, pea pods and tomato; cook until vegetables are heated through.
- Combine the cornstarch, water and soy sauce until smooth; add to wok. Bring to a boil. Cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 244.81 Kcal (1025 kJ) | ||
| Calories from fat | 96.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.7g | 16% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 1073.36mg | 45% | |
| Potassium | 603.46mg | 13% | |
| Total Carbs | 6.63g | 2% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 28.03g | 56% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 1.7mg | 9% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 106.06 Kcal (444 kJ) | ||
| Calories from fat | 41.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 16% | |
|---|---|---|---|
| Cholesterol | 32.42mg | 25% | |
| Sodium | 465.01mg | 45% | |
| Potassium | 261.44mg | 13% | |
| Total Carbs | 2.87g | 2% | |
| Sugars | 1.03g | 10% | |
| Dietary Fiber | 0.52g | 5% | |
| Protein | 12.14g | 56% | |
| Vitamin C | 3.3mg | 13% | |
| Iron | 0.7mg | 9% | |
| Calcium | 8.1mg | 2% | |
* 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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