Stir-Fry Pork and Jicama (sonoma diet)

By BClover

Serving Size: 1 (297 g)
Servings Per Recipe: 4
Amount Per Serving
% Daily Value
Calories 335.9
Calories from Fat 121
36 %
Total Fat 13.4 g
20 %
Saturated Fat 3.1 g
15 %
Cholesterol 66.9 mg
22 %
Sodium 1075.1 mg
44 %
Total Carbohydrate 12.3 g
4 %
Dietary Fiber 3.0 g
12 %
Sugars 3.6 g
14 %
Protein 27.4 g
54 %

Ingredients

• 1/4 cup dry sherry
• 1/4 cup soy sauce
• 4 teaspoons cornstarch
• 1 teaspoon grated gingerroot
• 1 garlic clove, minced
• 2 tablespoons cooking oil
• 1 lb lean boneless pork, cut into strips
• 1 cup jicama, peeled and cut in thin strips
• 2 medium red sweet pepper, cut into strips
• 2 tablespoons green onions, sliced
• 2 cups Chinese cabbage or 2 cups spinach, chopped
• 2 cups hot cooked brown rice or noodles (not included in nutritional value)

Details

Servings 4
Preparation time 15mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

1 In a small bowl mix the water cornstarch, soy sauce, and sherry, stir well and set aside. 2 In a wok or large skillet cook the gingerroot and garlic for 30 seconds in hot oil. Add half the thinly sliced pork and stir fry 3 minutes, until no longer pink. Remove, and add the remaining pork and cook until no longer pink. Return all the pork to skillet and add jicama, sweet peppers and green onion. Stir fry 1 minute more. 3 Stir in the slurry mixture and cook until bubbly and thickened. 4 Stir in the cabbage or spinach last and warm thru. 5 Serve over rice or noodles.