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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice barbecued pork across the grain into 1/8 inch slices (this is easier to do if meat is partially frozen). | 2. With a paring knife, remove the tough skin from broccoli stems; rinse and drain. | 3. Cut each stalk into 3 or 4 sections. | 4. Slice stem sections lengthwise into 1/4-inch pieces. | 5. Separate the flowerets into bite-sized pieces. | 6. Mix ingredients for thickening sauce in a small bowl. | 7. Heat the oil in a wok over high heat. | 8. Add broccoli, garlic and salt; stir-fry for 3 minutes (add 1 T. water if it gets too dry). | 9. Add pork to the wok and stir for 1 minute. | 10. Pour in sauce, stir until thickened, and serve. | 11. Note: I have also added sliced onions and about 1 teaspoon peeled, minced ginger root to this (personal preference!)- add with the broccoli and garlic. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1/4		barbecued	426.384	0.0	15.7739	39.7694
broccoli	1	lb		154.2216	30.1186	12.7913	1.6783
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
sherry	2	teaspoons		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
salt	1	teaspoon		-	-	-	-

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