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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a flameproof casserole , add the onion and fry gently for 4 minutes until soft but not coloured. | 2. Meanwhile, skin the root ginger and then crush the flesh with a mortar and pestle. | 3. Add the crushed ginger to the casserole with the pork, increase the heat and fry until meat is browned on all sides. | 4. Stir in the sherry and soy sauce, then the ginger ale, five-spice and seasoning to taste. Bring slowly to boiling point, stirring, then lower the heat, cover jand simmer for about 1 hour until the pork is just tender. | 5. Add the stem ginger and pepper sliced to the asserole and continue cooking for a further 10 minutes. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	30	ml		237.8454	0.0	0.0	27.5923
onion	1		skinned chopped	28.0	6.537999999999999	0.77	0.07
ginger	2 1/2			4.0	0.8885	0.091	0.0375
pork	700		cubed	1193875.2	0.0	44167.032	111354.26400000001
sherry	30			-	-	-	-
soy sauce	15			127.2	11.832	19.535999999999998	1.368
ginger ale	300			33200.592000000004	8554.0349	0.0	0.0
five spice powder	2 1/2			-	-	-	-
salt pepper				-	-	-	-
gingerroot	50		sliced	-	-	-	-
red pepper	1/2		cored seeded sliced	0.625	0.1377	0.0292	0.0069
yellow pepper	1/2		cored seeded sliced	-	-	-	-

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