Serves 4
Try this Chinese pork and veggie stir-fry spooned onto crisp lettuce leaves and topped with fresh cilantro and green onions.
Ingredients
1 tablespoon peanut oil
2 teaspoons finely chopped ginger
2 cloves garlic, finely chopped
1 pound ground pork
Salt and pepper to taste
1/2 pound sliced button mushrooms (I used shiitake mushrooms)
1/2 small red onion, thinly sliced
2 tablespoons dry sherry (I used rice wine)
1 tablespoon low-sodium soy sauce, plus more to taste
1 tablespoon sweet chili sauce, plus more for dipping
1 small red bell pepper, cored, seeded and thinly sliced
1 large carrot, cut into matchsticks
1 cup mung bean sprouts (optional)
2 ribs celery, thinly sliced
1/3 bunch cilantro, chopped (I used basil)
12 leaves iceberg lettuce
2 green onions, thinly sliced
Method
Heat oil in a large skillet or wok over medium high heat. Add ginger and garlic and cook until fragrant, about 30 seconds. Add pork, salt and pepper and stir-fry until cooked through, about 5 minutes. Add mushrooms and red onion and stir-fry until just softened, about 2 minutes. Add sherry, soy sauce and chili sauce and stir-fry for 2 minutes.
Add peppers, carrots, sprouts and celery and stir-fry until just tender, 1 to 2 minutes. Transfer pork mixture to a large platter. Arrange cilantro, lettuce and green onions alongside pork and serve with extra chili sauce on the side, if you like.
Nutrition
Per serving (about 11oz/317g-wt.): 390 calories (250 from fat), 28g total fat, 10g saturated fat, 80mg cholesterol, 660mg sodium, 11g total carbohydrate (3g dietary fiber, 6g sugar), 23g protein
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