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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 4 servings |
||
| Calories 223 | ||
| Calories from Fat 118 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.2g | 20% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 63mg | 21% | |
| Sodium 481mg | 20% | |
| Potassium 412mg | 11% | |
| Total Carbohydrate 4.5g | 1% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 1.8g | ||
| Protein 20.4g | 40% | |
Singapore Pork and Onion Stir-Fry (Chinese)
SERVES 4 , 4 servings
Ingredients
- 400 g boneless pork loin
- 1 onion (large)
- 3/4 tablespoon light soya sauce
- 1 1/2 tablespoons dark soya sauce
- 3/4 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
Directions
1
Slice onions. Set aside.2
Slice pork against the grain into thin, matchbox-sized pieces.3
Place in large bowl. Marinate with sauces, sugar and sesame oil.4
Mix well. Leave for 15-60 minutes to marinate.5
Heat frying pan / wok with 2 tablespoons of oil.6
Stir-fry onions on low fire, till soft and fragrant.7
Add pork. Stir 2 tablespoons of water in your marinade bowl and pour into pan (so there's more gravy).8
Cook over medium heat.9
Serve with rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Pork > Loins
- Cuisine > Asian > Eastern > Chinese
- Cuisine > Asian > Southeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Preparation > Technique > Stir-fry
- Occasion > Taste/Mood > Savory
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: J-Lynn
On May 16, 2009
This was really good- I think the recipe definitely should include veggies. I used 1/2 the pork but kept sauce ingredients the same. When I cooked it, I added one shredded carrot, and a stalk of celery thinly sliced. It doesn't seem like it would be enough sauce, but we found it delicious over brown rice cooked with broth. I served oriental cabbage salad on the side.
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