Sautéed Berkshire Pork with Chinese Yam, Snap Peas and Elm Fungus
(Available only in Cantonese)
Available in Other Languages
Tagalog and Indonesian versions are extracted from the Less-Salt-and-Sugar Recipes published by the Committee of Reduction of Salt and Sugar in Food.
Ingredients: (To Serve 4)
| Snap peas | 1 tael |
| Bell pepper | ½ tael |
| Elm fungus | 1 tael |
| Lily bulbs | ½ tael |
| Fresh Chinese yam | 1 tael |
| Fox nuts | ½ tael |
| Lean Berkshire pork | 3 taels |
Seasonings:
| Salt | ½ teaspoon |
| Sugar | ½ teaspoon |
| Canola oil | 3 teaspoons |
Cooking Method:
| 1. | Cut the snap peas into sections. Set aside. |
| 2. | Cut the bell pepper into wedges. Set aside. |
| 3. | Blanch the snap peas, elm fungus, lily bulbs, fresh Chinese yam and fox nuts. Set aside. |
| 4. | Blanch the lean Berkshire pork. Set aside. |
| 5. | Heat a wok and add the oil. Sauté the lean Berkshire pork until aromatic. |
| 6. | Put all the blanched ingredients in the wok along with the bell pepper, salt and sugar. Stir-fry quickly. |
Per serving:
| Energy(kcal) | 133 |
| Carbohydrate(g) | 14 |
| Protein(g) | 7.5 |
| Fat(g) | 5.6 |
| Sugar(g) | 1.2 |
| Sodium(mg) | 264 |
The energy and nutrient content is estimated according to the information
compiled from the Centre for Food Safety, Food and Environmental Hygiene
Department and the Nutrient Data Laboratory, US Department of Agriculture.
Values are for reference only.
This recipe is provided by North Garden Restaurant.
