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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The pork should be 70% lean. | 2. The Scallions should have the root ends trimmed, cut into 1-1/2-inch long pieces and be halved lengthwise. | 3. Heat oil in clap pot over medium heat [use heavy bottomed pot if not clay] Stir fry garlic and ginger until fragrant and lightly golden. | 4. Add the pork and stir fry. It should separate into pieces and be just cooked through. | 5. Reduce heat to low. Add the chili sauce, scallions, tofu and fish sauce. Mix carefully so you don't break up the tofu too much. It should be well mix. | 6. Cover and cook for 4 minutes. Season to taste with salt and pepper. Cook for about another 10 minutes or until the flavors blend. | 7. Serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic clove	1		peeled minced	-	-	-	-
ginger	2	ounces	peeled minced	45.3592	10.0754	1.0319	0.4252
pork	6	ounces	ground	639.576	0.0	23.6609	59.6541
vietnamese chili garlic sauce	1	teaspoon		-	-	-	-
scallion	2			64.0	14.68	3.66	0.38
tofu	1		cut firm	40.8233	0.7881	4.896	2.4721
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
sea salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-

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