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40 minutes
Prep: 20 minutes
Cook: 20 minutes
670 calories per serving view nutrition facts
2 servings
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| 1 | pound | pork shoulder butt | finely chopped |
| 1 | each | scallions, spring or green onions | minced |
| 4 | each | water chestnuts | coarsely chopped |
| 2 | tablespoons | tianjin preserved vegetables | |
| Marinade | |||
| 1 1/2 | teaspoons | soy sauce, dark | |
| 1/2 | teaspoon | sesame oil | |
| 1/2 | teaspoon | sugar | |
| 1 | teaspoon | cornstarch | |
| 1/2 | teaspoon | salt | |
Mix preserved vegetable and marinade with your fingers - it's faster.
Spread mixture on round 12 inch plate.
Sprinkle with remaining preserved vegetable.
Refrigerate if working in advance.
Steaming: Bring pork mixture to room temperature before steaming.
Bring water in steamer to rapid boil.
Steam for about 20 minutes.
Sprinkle with chopped onions just before serving.
| % Daily Value* | |
| Total Fat 33.0g | 50% |
| Saturated Fat 11.0g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 1014mg | 42% |
| Total Carbohydrate 31.0g | 10% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 60.0g | 121% |
| Vitamin A | 4% | Vitamin C | 38% | |
| Calcium | 6% | Iron | 25% |
* 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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