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Add a photoFast cooking at a high temperature is a key to Oriental cuisine. The rapid, minimal cooking helps preserve the flavor, color and texture. If you are serving Italian, Indian, Mexican, U.S. midwestern, southern and southwestern cuisine, here is a change of pace for dinner. Vegetables and meat or without meat can be changed as to what is available in the refrigerator or garden.
2007-2013 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk Off." All rights reserved.
Ингредиенты
- BROWN RICE
- 2 cups of low-fat chicken broth
- 1 cup of brown rice
- BASIC SWEET AND SOUR SAUCE
- 3/4 cup of white sugar
- 1 tablespoon dry white wine or water
- 3 tablespoons white wine vinegar
- 2 tablespoons lite soy sauce
- 3 tablespoons catsup
- 2 tablespoons cornstarch
- 1/2 cup water
- VEGETABLES
- 1-2 tablespoons sesame oil
- 1/2-1 cup thinly sliced pork loin
- 1/4 cup thinly sliced celery
- 1/2 cup thinly sliced carrots
- 1/2 cup green and red peppers, cut in 1-inch pieces
- 1/2 cup broccoli pieces close to 1-inch pieces.
Инструкции
- BROWN RICE
- Put broth and rice into large sauce pan.
- Bring to a boil, cover and cook over low heat 45 minutes until
- broth is absorbed and rice is tender.
- Stir, cover and let stand for 10 minutes before serving.
- BASIC SWEET AND SOUR SAUCE
- Put first 5 ingredients into a small sauce pan, heat to boiling.
- Stir the cornstarch into the water until smooth and dissolved.
- Add to the sugar mixture, heat over low heat and stir until thickened.
- Keep warm. Makes 1 cup.
- VEGETABLES
- Slice and dice all vegetables before starting to cook.
- Heat an empty wok or 12-inch non-stick skillet until hot, not smoking.
- Add the oil, stir to coat pan, then add the meat, stir to brown.
- Remove the meat, keep warm.
- Add the carrots, celery and onions, cook for 1-2 minutes.
- Add the peppers and broccoli, cook for 3-5 minutes, stirring carefully.
- Add the sweet and sour sauce and meat to the vegetables, stir to coat meat and vegetables with the sauce.
- Cover and bring to a simmer for 5 minutes.
- Serve on brown rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 561 | |
| Calories from Fat 133 | 24% |
| Total Fat 14.99g | 19% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1115mg | 46% |
| Potassium 569mg | 16% |
| Total Carbs 95.06g | 25% |
| Dietary Fiber 5.7g | 19% |
| Sugars 44.18g | 29% |
| Protein 13.04g | 21% |
