Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
551
Calories
42g
Protein
33g
Fat
25g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Kimchi | not in our table | 0 |
| Water | not in our table | 0 |
| Salad | 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
- =
- 1/2 lb boneless pork chop
- 14 oz Chineses cabbage "kimchi"
- 3 cups of water
- 12 oz tofu
- 2 green onions
- 4 dried mushrooms, soaked in water
- 3 T salad oil
- =
Directions
1
Slice pork into bite size and cut "kimchi" into that size too.
2
In a pan over medium heat, in hot oil, cook and stir pork. When meat is nearly done, stir drained "kimchi". Reserve the "kimchi" liquid.
3
Stir in the liquid and continue to cook. Add water, bring to a boil, and remove from heat.
4
Add cut-up tofu, mushrooms, and green onion.
Recipe sourced from
fandom