Photo: Sam Loyd
Mike's Magic
14 ingredients
30 min + 20 min
2 servings
openrecipes
"This is my own recipe that I have done many times and everyone that has tried it seems to love the many flavors that it delivers. Pork is thinly sliced and stir-fried with bell peppers, celery, and Brussels sprouts. As you are using all fresh herbs there is no need to season with salt or pepper as this will take from the natural flavors."
Estimated Nutrition (whole recipe, rough)
530
Calories
34g
Protein
29g
Fat
36g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water Chestnut | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1/2 pound pork loin, sliced and cut into thin strips
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 carrot, peeled and chopped
- 5 Brussels sprouts, trimmed and chopped
- 4 cloves garlic, minced
- 1/4 cup white onion, chopped
- 4 sprigs Italian flat leaf parsley, chopped
- 3 stalks celery, chopped
- 2 (1/2 inch) pieces fresh ginger root, finely chopped
- 1/2 (8 ounce) can water chestnuts, drained and chopped
- 2 sprigs fresh mint, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes