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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Chinese
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 204
% Daily Value**
Total Fat 15g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 37mg
Sodium 360mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 12g
Vitamin A  24%Vitamin C  23%
Calcium  4%Iron  6%
Potassium  12%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Noodle Pancake Stir-Fried Pork Topping

Date Added: June 11, 2009


2 Teaspoons Cornstarch
2 Teaspoons Dry Sherry
1/4 Cup Stock
1 Cup Lean Ground Pork
1/2 Teaspoon Salt coarse
1/2 Cup Fresh Mushrooms
1 1/2 Cups Chinese Cabbage
1/2 Cup Bamboo Shoots
2 Tablespoons Vegetable Oil
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1. Shred pork.

2. Combine comstarch and sherry; then add to pork and toss to coat.

3. Shred Chinese cabbage, bamboo shoots and fresh mushrooms.

4. Blend remaining cornstarch and cold stock to a paste.

5. Heat oil. Add salt, then pork, and stir-fly until pork loses its pinkness.

6. Add shredded vegetables; stir-fry 1 minute.

7. Add remaining stock and heat quickly. Then cook, covered, over medium heat until done (about 2 minutes).

8. Stir in cornstarch paste to thicken. Pour mixture over noodle pancake and serve.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Mushroom, Corn, Sulfites, Cabbage, Pork, Alcohol, Beef allergies.
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