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Nutrition Facts
Serving Size 339 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 930 mg 39%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 32 g
Vitamin A 20% Iron 6%
Vitamin C 110% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Szechwan Pork Stir Fry
Prep Time
25 minutes
Cook Time
10 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 1/2 cup(s) H-E-B Long-Grain Rice
1 Lb boneless pork sirloin chops, cut 1/2-inch thick, cut into strips
2 Tbsp Kikkoman Soy Sauce Lite
1 Tsp ginger, grated
1/2 cup(s) reduced sodium chicken broth
1/4 cup(s) lindemans chardonnay
2 Tbsp Kikkoman Soy Sauce Lite
5 large garlic, peeled & crushed
2 Tsp sugar
2 Tsp rice Wine
3/4 Tsp Central Market Organics Crushed Red Pepper
1 Tbsp cornstarch
1 Tbsp canola oil
1 red bell pepper, seeded, cut into 1- inch pieces
1 green bell peppers, seeded, cut into 1- inch pieces
1/2 large white onion, cut into 1- inch pieces
1/4 cup(s) roasted unsalted peanuts
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Instructions

1
Bring 3 cups water to a boil in a 3 quart sauce pan.
2
Stir rice into boiling water, and reduce heat to low and simmer covered, 20 minutes.
3
Marinate pork with soy sauce and ginger; set aside.
4
Heat a large wok over high heat.
5
Meanwhile, combine chicken broth, wine, soy sauce, garlic, sugar, rice wine vinegar, red pepper flakes, and dissolve cornstarch, set aside.
6
Add oil to wok, stir fry bell pepper and onion 3 minutes, remove and set aside.
7
Add pork and peanuts to skillet and stir fry 3 minutes, or until cooked through and no longer pink.
8
Pour sauce over pork and bring to a boil.
9
Return bell pepper and onion to skillet, cook about 3 minutes, stirring occasionally, until sauce thickens.
10
Serve over hot rice.

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