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30 minutes
Prep: 10 minutes
Cook: 20 minutes
451 calories per serving view nutrition facts
4 servings
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| 1/4 | cup | vegetable oil | |
| 1 | each | garlic clove | |
| 1 | pound | pork | boned |
| 1/3 | cup | plum sauce | |
| 2 | each | celery stalks | diced |
| 4 | slices | ginger | |
| 1 | teaspoon | sherry | |
| 2 | each | carrots | |
| 2 | teaspoons | sugar | |
| 1 | teaspoon | salt | |
| 1/3 | cup | scallions, spring or green onions | chinese pickled |
| 1/4 | cup | water | |
| 2 | teaspoons | cornstarch | |
| 2 | tablespoons | water |
Cut pork into bite size pieces.
Peel carrots, cut into cubes.
Place oil and garlic in wok.
On high heat, brown pork.
Stir-fry 5 minutes.
Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water.
Simmer covered, 12 minutes.
Add cornstarch to water and mixture to wok.
Stir until thickened.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 6.0g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 841mg | 35% |
| Total Carbohydrate 21.0g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.0g | |
| Protein 34.0g | 69% |
| Vitamin A | 106% | Vitamin C | 10% | |
| Calcium | 6% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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