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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 bowl mix salt, rice wine or sherry and egg. stir in pork to evenly coat. remove pork and roll in cornstarch to coat evenly. in a wok, heat peanut oil until hot, deep fry pork 5 minutes until crispy. use a slotted spoon to remove pork from oil, drain pork on paper towels. | 2. pour out oil from wok leaving 2 tablespoons, add bamboo shoots, green onions, green pepper and garlic and stir fry for 3 minutes. stir in pork and heat thoroughly. | 3. To make Sauce:. | 4. in a saucepan stir together, sauce ingredients and place over medium heat and cook for 4 minutes, stirring constantly. | 5. pour sauce over pork and vegetables. | 6. sprinkle with sesame oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	1	lb	cubed	575.7346	0.0	102.1816	15.4134
bamboo shoot	1	can	drained sliced	61.1244	11.7721	5.8861	0.6792
egg	1		beaten	71.5	0.36	6.28	4.755
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
green pepper	1		sliced	29.8	6.9136	1.2814	0.2533
sea salt	1/2	teaspoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
rice wine	2	teaspoons		-	-	-	-
garlic clove	2		chopped	-	-	-	-
peanut oil	2 1/2	cups		4773.6	0.0	0.0	540.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
malt vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
cornstarch	1	teaspoon		487.68	116.8256	0.3328	0.064
white pepper				-	-	-	-

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