Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
460
Calories
37g
Protein
15g
Fat
45g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Soybean Oil | 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 soybean oil
- 1/2 cup vertically sliced onions
- 2 cups Chinese pea pods
- 1 cup sweet red bell pepper, cubed
- 6 oz. cooked pork cut in 2-inch strips
- 1/2 cup sliced mushrooms,
- 2 tablespoons soy sauce
- 1 teaspoon minced fresh ginger root
- 1/2 teaspoon sugar, pepper to taste
Directions
1
1.Heat oil in large non-stick skillet or wok over medium high heat about 1 minute or until hot. Add onions and stir-fry about 5 minutes or until vegetables are crisp-tender and pork is thoroughly heated.
Recipe sourced from
fandom