Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mandarin Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 1/2 pounds boneless pork steak
- 3 tablespoons soy sauce, divided
- 3 tablespoons cornstarch, divided
- Vegetable oil
- 1 medium onion, sliced and separated into rings
- 1 1/2 cups diagonally sliced celery
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1 11-ounce can mandarin orange segments
- 1 10-ounce package fresh spinach (about 2 quarts)
- 3 cups hot cooked rice
- =
Directions
Cut pork into 1-inch squares. Place in small bowl. Add 2 tablespoons soy sauce and 2 tablespoons cornstarch. Mix well. Let stand 30 minutes.
Heat 3/4 cup oil to 350 degrees in wok. Add one-fourth of the pork pieces and cook, stirring to separate pieces, about 4 minutes or until brown. Remove to absorbent paper. Repeat until all pork is cooked. Drain oil from wok. Wipe out with paper towel. Add 1 tablespoon oil to wok. Add onion, celery and garlic; stir fry until tender crisp, 2 to 3 minutes.
Combine ginger, remaining 1 tablespoon cornstarch, 1 tablespoon soy sauce and syrup from mandarin oranges. Stir into meat mixture. Cook, stirring occasionally, until clear and thickened, about 2 minutes. Stir in spinach; cover and steam 1 minute. Gently stir in mandarin orange segments. Serve immediately over beds of fluffy rice.