Pork with Chestnuts
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork
very lean |
|
| ¾ | pound |
chestnuts
skinned |
|
| 1 | teaspoon |
sesame oil
|
|
| 5 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
brown sugar, dark
|
|
| 1 | pound |
spinach
fresh |
|
| 2 | tablespoons |
sherry
dry, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork
very lean |
|
| 340.2 | g |
chestnuts
skinned |
|
| 5 | ml |
sesame oil
|
|
| 75 | ml |
soy sauce, tamari
|
|
| 5 | ml |
brown sugar, dark
|
|
| 453.6 | g |
spinach
fresh |
|
| 3E+1 | ml |
sherry
dry, optional |
|
Directions
Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil.
Remove residue and cover tightly and simmer for an hour.
Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour.
Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar.
Cook slowly for an additional 25 minutes.
Wash the spinach very thouroughly and drain.
Place into frying pan or wok along with 1 Tablespoon of the liquid from the pork and 1 teaspoon sesame oil.
Set heat to high and cook for approx. 5 minutes stirring constantly.
Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top.
Serve very hot.
