Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2½ pounds lean pork loin chops
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- 2 cups carrots, sliced
- 2 cups green pepper, sliced
- 2 cups mushrooms, sliced
- 2 cups broccoli florets
- 1 cup water, divided
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 2 teaspoons cornstarch
- 1 teaspoon ground ginger
- 16 cherry tomatoes
- hot cooked rice
Directions
1.Trim excess fat and bone from pork and discard. Cut against the grain, in diagonal slices ¼ inch thick.
2.In a large pan, brown meat in hot oil, stirring constantly. Remove from pan. Sprinkle salt over pork.
3.Reduce heat; add vegetables and ½ cup water. Stir to mix. Cover and cook about 10 minutes.
4.Combine soy sauce, garlic powder, cornstarch, ginger, and ½ cup water in a small bowl. Add to vegetable mixture.
5.Return pork to pan and cook 3-4 minutes, stirring occasionally.
6.Cut tomatoes into quarters. Stir into pork mixture and heat thoroughly.
7.Serve over hot cooked rice.