YU SHIANG PORK
This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!
Provided by SusieQusie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
- FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
- Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
- When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
- Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
- Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
- Serve over your rice of choice.
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