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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place ham hocks in a pot, cover with water and bring to a boil; reduce heat and simmer for 1 hour or until the meat easily separates from the bone with a fork. | 2. Remove hocks from water, allow to cool, take off meat from the bones and slice into 1 inch slices. | 3. This step can be done well ahead. | 4. Note: If using canadian bacon, picnic ham or smoked pork shoulder you amy simmer in water until very tender or use as is without simmering. | 5. Heat wok or saute pan over high heat, add vegetable oil and when very hot add black beans and garlic; mash together. | 6. Stir in meat, add green pepper, soy sauce, red pepper powder and chicken broth. | 7. Stir continuously until well blended; add green onion. | 8. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ham hock	2	lbs	smoked	806.9352	0.0	179.5204	4.5333
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
black bean	1	tablespoon	fermented	41.261	7.5456	2.6136	0.1718
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
green bell pepper	1	cup	cut	806.9352	0.0	179.5204	4.5333
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
red pepper powder	1	teaspoon		806.9352	0.0	179.5204	4.5333
chicken broth	1/2	cup		39.06	0.945	5.5692	1.3104
green onion	2		cut	38.34	8.1508	1.3774	0.6674

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