Ginger Pork

Rating	+15	(77 ratings)

Please rate this photo

Add your comment to this photo

40 minutes Prep: 25 minutes Cook: 15 minutes

771 calories per serving view nutrition facts

4-6 servings suggest servings

add your photo of this recipe!

Ingredients

2	pounds	pork	cubed
1	x	flour, all-purpose
1/3	cup	chicken broth
1/3	cup	soy sauce
2	tablespoons	sherry
1/4	cup	onion	sliced
1	each	garlic clove	minced
1	tablespoon	sugar
1	teaspoon	ginger	ground
1	dash	black pepper
1	x	rice, cooked
3	tablespoons	peanut oil

Directions

Dredge meat in flour.

Heat oil in large skillet.

Add half of meat and brown quickly.

Remove meat and set aside.

Pour off excess oil from pan.

Combine chicken broth, soy sauce and sherry.

Add onion, garlic, sugar, ginger and pepper.

Place in a pan along with meat.

Simmer, covered, for 15 minutes or until meat is tender.

Serve over rice.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 298g

Amount per Serving

Calories 771 38% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 10.0g	48%
Trans Fat 0.0g
Cholesterol 196mg	65%
Sodium 1406mg	59%
Total Carbohydrate 42.0g	14%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 73.0g	146%

Vitamin A	0%		Vitamin C	3%
Calcium	7%		Iron	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Healthy: Page 3

Last Recipes Viewed

Recipe Bite

Celery_Seed

by Laurie

General:Celery Seed is the dried fruit of Apium graviolens, a biennial in the parsley family. This is the same genus and species used for growing table celery, although there are particular varieties that are used for the vegetable. The seeds are very sma...

Member Review

Lane Cake

I am delighted to have found this recipe again. My mother always made this Lane Cake at Xmas time back in the 50's and it is undoubtedly the best fruitcake I have ever eaten. It is best made and let "ripen" a week or so before eating it. I intend to make one during this holiday season. Pat in Raleigh, NC