March 13, 2013
"This is a great stir-fry recipe I make quite often. Deeeelish."
- Serving Size: 1 (292.2 g)
- Calories 301.6
- Total Fat - 12.6 g
- Saturated Fat - 3.3 g
- Cholesterol - 77.1 mg
- Sodium - 2243.7 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 2.4 g
- Sugars - 3.9 g
- Protein - 35.2 g
- Calcium - 39.6 mg
- Iron - 2.3 mg
- Vitamin C - 70.2 mg
- Thiamin - 1.4 mg
Step by Step Method
Sprinkle salt, hot pepper flakes and Asian seasoning over the pork.
Drizzle the vegetable oil in a wok or large skillet; bring to medium-high heat. (I use mark 8 on my stove-top)
Toss in the pork, carrots and celery; cook for 5 to 7 minutes minutes, until pork is no longer pink on the outside.
Add the bell pepper, onion and garlic and cook for another 5 minutes.
Add the mushrooms and cook for another 5 minutes.
Mix together the oyster sauce, minced ginger and sesame oil; stir into the stir-fry.
Mix together the water and cornstarch and pour over the stir fry.
Stir until thickened and serve over noodles or rice.
No special items needed.