Stir-fried Pork Shank with Bell Peppers
(Available only in Cantonese)
Ingredients: (To Serve 4)
| Red bell pepper | 2 taels |
| Yellow bell pepper | 2 taels |
| Zucchini | 2 taels |
| Diced pork shank | 2 taels |
| Small cloud ears | 1 tael |
| Chopped garlic | 1 mace |
Seasonings:
| Salt | ½ teaspoon |
| Sugar | ½ teaspoon |
| Light soya sauce | ½ teaspoon |
| Cornstarch-water mixture | ½ teaspoon |
| Rapeseed oil | 3 teaspoons |
Cooking Method:
| 1. | Wash the red bell pepper, yellow bell pepper, zucchini and diced pork shank, then cut them into pieces. Blanch and set aside. |
| 2. | Soak the small cloud ears in hot water. Set aside. |
| 3. | Heat a pan and add the oil. Sauté the chopped garlic until aromatic. Put the red bell pepper, yellow bell pepper, zucchini and diced pork shank in the pan. Stir-fry to combine the ingredients well. |
| 4. | Add the salt, sugar and soya sauce to the pan. Stir-fry to combine the ingredients well. Thicken with the cornstarch-water mixture. |
Per serving：
| Energy(kcal) | 106 |
| Carbohydrate(g) | 11 |
| Protein(g) | 6 |
| Fat(g) | 5 |
| Sugar(g) | 2 |
| Sodium(mg) | 288 |
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 the Lake.
