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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix Well. | 2. Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from teh wok, set aside, and keep warm. | 3. Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	3/4	lb	diced	399.8409	15.5568	61.1521	10.3152
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848
soy sauce	1	tablespoon	low sodium	8.48	0.7888	1.3024	0.0912
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
green onion	5		sliced	95.85	20.377	3.4435	1.6685
carrot	1		shredded	52.48	12.2624	1.1904	0.3072
pea	1	box		-	-	-	-
brown rice	2	cups	cooked chilled	1357.9	282.125	27.898000000000003	11.84
egg substitute	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.