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- 10oz (300gr) pork tenderloin, boneless chops, or other pork, cut into bite-size pieces
- 1 medium yellow summer squash, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1/2 green bell pepper, sliced into strips
- 4oz (120gr) mushrooms, trimmed and sliced
- 1 tbs sesame oil
- 1 tbs olive oil
- 1/2 cup (4oz, 120ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 1 tbs tomato paste
- 1 tbs cornstarch (Maizena, corn flour) dissolved in
- 2 tsp soy sauce plus 1 tbs water
- 3oz (90gr) feta cheese, crumbled
- 1/3 cup dry-cured Greek olives, roughly chopped
- 1/2 cup Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 519g | |
| Calories 779 | |
| Calories from Fat 298 | 38% |
| Total Fat 33.84g | 42% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 248mg | 10% |
| Potassium 1114mg | 32% |
| Total Carbs 104.32g | 28% |
| Dietary Fiber 6.7g | 22% |
| Sugars 11.99g | 8% |
| Protein 16.4g | 26% |
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