Try this Gingered Pork and Asparagus recipe, or contribute your own.
Suggest a better descriptionIn a large resealable plastic bag or shallow glass container, combine the first four ingredients. Remove 1/3 cup and set aside. Add pork to remaining marinade; seal bag or cover container and turn to coat. Refrigerate for 1 hour. In a large skillet or wok over meidum-high heat, stir-fry half of the pork in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove pork with a slotted spoon; set aside. Repeat with remaining pork and oil. In the same skillet, stir-fry asparagus for 2-3 minutes or until crisp-tender. STir cornstarch into reserved marainde; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to skillet and heat through. Serve over rice is desired. Yield: 4 servings. Per serving prepared with light soy sauce and without rice: 3 lean meat, 2 vegetables, 1/2 fat 258 calories, 557 mg. sodium, 67 mg. cholesterol, 11 grams fat. Taste of Home Magazine, April/May 97, p. 28 MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, April/May 97, p. 28 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
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Serving Size: 1 Serving (259g) | ||
Recipe Makes: 4 | ||
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Calories: 239 | ||
Calories from Fat: 101 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 439mg | 15 % | |
Potassium 719.4mg | 19 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6g | ||
Protein 26.6g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 239
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