Pork with Mixed Vegetables

Pork with Mixed Vegetables

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Servings: 4
Calories: 464


  • 1 1/2 lb Pork fillet tenderoin, cut into thin strips 5 cm (2 in) x 1/2 cm (1/4 in)
  • 5 Tbs Vegetable oil
  • 10 Chinese dried mushrooms soaked in cold water for 20 minutes, drained and sliced
  • 1 sliced onion
  • 2 Celery stalks cut into thin strips
  • 1 Green pepper pith and seeds removed and cut into thin strips
  • 10 Canned water chestnuts drained and sliced
  • 1 lb Bean sprouts
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 Tbs Soy sauce
  • 2 Tbs Rice wine or dry sherry

for the marinade

  • 2 Tbs Soy sauce
  • piece Fresh root ginger peeled 2 1/2 cm (1 in) and finely chopped
  • 1 tsp Salt
  • 1/4 tsp Monosodium glutamate MSG, (optional)
  • 2 tsp Sugar
  • 2 Garlic cloves crushed
  • 2 Tbs Rice wine or dry sherry


  • To make the marinade, combine all the ingredients in a large bowl. Add the pork strips and stir until the meat is thoroughly coated. Set aside to marinate for 30 minutes.
  • Heat 2 tablespoons of oil in a large deep frying-pan. Add the mushrooms, onion, celery, pepper and water chestnuts, and stir-fry for 2 minutes. Using a slotted spoon, transfer the vegetables to a plate and keep hot.
  • Add the remaining oil to the pan. Add the pork slices and marinade and stir-fry for 5 minutes, or until the pork is deeply and evenly browned. Stir in the reserved vegetables and bean sprouts, then the salt, sugar, soy sauce and wine or sherry. Stir-fry for a further 3 minutes.
  • Transfer the mixture to a warmed serving dish and serve at once.
Calories: 464 kcal
Carbohydrates: 20 g
Protein: 43 g
Fat: 24g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 111 mg
Sodium: 2272 mg
Potassium: 1174 mg
Fiber: 4 g
Sugar: 12 g
Vitamin A: 147 IU
Vitamin C: 43 mg
Calcium: 46 mg
Iron: 4 mg
Cuisine Asian
Ingredients Pork
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