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Steamed Pork with Preserved Tianjin Vegetable

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Submitted by Remus77

YIELD

2 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 453.6
POUND G PORK SHOULDER
finely chopped
1 1
4 4
EACH EACH WATER CHESTNUTS
coarsely chopped *
2 3E+1
TABLESPOONS ML TIANJIN PRESERVED VEGETABLES *
Marinade
1 ½ 7.5
TEASPOONS ML SOY SAUCE, DARK
½ 2.5
TEASPOON ML SESAME OIL
½ 2.5
TEASPOON ML SUGAR
1 5
TEASPOON ML CORNSTARCH
½ 2.5
TEASPOON ML SALT

Directions

Mix preserved vegetable and marinade with your fingers - it’s faster.

Spread mixture on round 12 inch plate.

Sprinkle with remaining preserved vegetable.

Refrigerate if working in advance.

Steaming: Bring pork mixture to room temperature before steaming.

Bring water in steamer to rapid boil.

Steam for about 20 minutes.

Sprinkle with chopped onions just before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 670 44% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1014mg 42%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 121g
Vitamin A 4% Vitamin C 38%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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