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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together all the sauce ingredients. | 2. In a pre-heated wok over high heat, add the peanut oil. When the oil just begins to smoke, add the ginger, green onion, chiles, pork, carrot, and the mushroom, and stir-fry until the pork is well-browned. | 3. Add the bean sauce and stir-fry for about 15 seconds or until combined thoroughly with the other ingredients. | 4. Add the bean threads and sauce. Cook over medium high heat until the sauce is thickened and the bean threads just begin to stick to the wok. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
vermouth	1	tablespoon		-	-	-	-
peanut oil	1 1/2	1/2		179.01	0.0	0.0	20.25
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
green onion	1		minced	19.17	4.0754	0.6887	0.3337
serrano chilies	3		minced	-	-	-	-
pork	1/4		ground diced	426.384	0.0	15.7739	39.7694
carrot	1/4	cup	diced	13.12	3.0656	0.2976	0.0768
shiitake mushroom	1/4	cup	soaked minced	-	-	-	-
szechuan bean sauce	2	tablespoons		-	-	-	-
bean thread	2	packages	drained cut	-	-	-	-

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