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Chinese: Pork in Plum Sauce (Mwei Jiong Yoke)

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Submitted by rageous

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

¼ 59
CUP ML VEGETABLE OIL
1 1
EACH EACH GARLIC CLOVES
1 453.6
POUND G PORK
boned
79
CUP ML PLUM SAUCE
2 2
EACH EACH CELERY STALKS
diced
4 4
SLICES SLICES GINGER
1 5
TEASPOON ML SHERRY
2 2
EACH EACH CARROTS
2 1E+1
TEASPOONS ML SUGAR
1 5
TEASPOON ML SALT
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
chinese pickled
¼ 59
CUP ML WATER
2 1E+1
TEASPOONS ML CORNSTARCH
2 3E+1
TABLESPOONS ML WATER

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 451 50% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 841mg 35%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 69g
Vitamin A 106% Vitamin C 10%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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