Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1264
Calories
51g
Protein
31g
Fat
196g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 pound lean boneless pork
- 1/2 cup unsweetened orange juice
- 2 tablespoons Dijon mustard
- 1 tablespoon brown sugar
- 1 1/2 teaspoons cornstarch
- 2 cups (8 ounces) sliced fresh mushrooms
- 1/2 cup sliced green onions
- 2 teaspooons vegetable oil
- 3 cups cooked brown rice
- 1 11-ounce can mandarin orange segments in juice, drained
- 2 tablespoons slivered almonds, toasted
- =
Directions
1
Thinly slice pork diagonally across the grain.
2
Combine juice, mustard, sugar and cornstarch; set aside.
3
Cook mushrooms and onions in oil in large skillet over medium-high heat. Remove from skillet. Add pork; cook until browned. Stir in mushroom mixture, rice and reserved juice mixture. Cook, stirring frequently, until thoroughly heated. Add oranges; toss lightly until heated. Transfer to serving dish and sprinkle with almonds.
Recipe sourced from
fandom