Chinese Spring Celery And Pork

1. Mix the pork strips with the wine-cornflour and leave to marinate for an hour or two in the fridge.

2. Heat a wok and fry the ginger in oil until golden brown.

3. Add marinated pork strips, soy sauce and bean curd and stir-fry until simmering.

4. Remove and set aside.

5. In the same wok, stir-fry the celey with the sugar.

6. Briefly add pork mixture to warm through.

7. Serve immediately, garnished with the capsicum.

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Nutrient	Quantity
Total fats	10.0729 g
Protein	27.7684 g
Carbohydrates	7.1277 g
Energy	232.9087 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0694 g
Water	116.273 g
Aspartic acid	2.065 g
Calcium, Ca	65.6703 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.051 g
Fiber, total dietary	0.128 g
Niacin	7.9101 mg
Hydroxyproline	0.073 g
Vitamin A, RAE	11.5 g
Fatty acids, total trans-polyenoic	0.023 g
Arginine	1.4171 g
Riboflavin	0.4011 mg
Fatty acids, total polyunsaturated 15:0	0.005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.054 g
Fatty acids, total saturated 20:1	0.062 g
Glutamic acid	3.4376 g
Sodium, Na	994.4017 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2332 g
Total lipid (fat)	10.0729 g
Manganese, Mn	0.1791 mg
Proline	0.9219 g
Fatty acids, total saturated 16:0	2.1798 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.32 g
Sucrose	6.3034 g
Choline, total	92.9447 mg
Fatty acids, total polyunsaturated 18:1 t	0.061 g
Sugars, total	6.3514 g
Serine	0.9331 g
Fatty acids, total saturated 10:0	0.011 g
Fatty acids, total saturated 18:0	1.144 g
Fatty acids, total saturated 20:4 undifferentiated	0.0837 g
Vitamin B-6	0.5227 mg
Selenium, Se	38.1778 g
Ash	3.8995 g
Vitamin D	38 IU
Fatty acids, total saturated 18:1 undifferentiated	4.0205 g
Pantothenic acid	0.9025 mg
Phenylalanine	0.9225 g
Copper, Cu	0.1706 mg
Betaine	7.568 mg
Thiamin	0.5353 mg
Retinol	11.5 g
Methionine	0.5865 g
Iron, Fe	1.5389 mg
Carbohydrate, by difference	7.1277 g
Phosphorus, P	243.752 mg
Folate, total	6.49 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	1.241 g
Cholesterol	80.1667 mg
Valine	1.1081 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.006 g
Fatty acids, total saturated 18:2 undifferentiated	1.3828 g
Glycine	0.9895 g
Glucose (dextrose)	0.048 g
Fatty acids, total saturated 14:0	0.1276 g
Zinc, Zn	3.1576 mg
Isoleucine	1.0379 g
Fatty acids, total saturated 12:0	0.009 g
Fatty acids, total polyunsaturated	1.6223 g
Leucine	1.8019 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.016 g
Fatty acids, total trans-polyenoic 18:3i	0.006 g
Vitamin A, IU	39.3333 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0134 g
Folate, DFE	6.49 g
Tryptophan	0.2634 g
Vitamin C, total ascorbic acid	0.0745 mg
Fatty acids, total polyunsaturated 18:1 c	3.927 g
Fatty acids, total saturated 20:0	0.015 g
Tyrosine	0.865 g
Vitamin B-12	0.8233 g
Vitamin K (phylloquinone)	0.0283 g
Fatty acids, total saturated	3.5247 g
Histidine	0.8758 g
Fatty acids, total monounsaturated	4.317 g
Threonine	0.9604 g
Folate, food	6.49 g
Fatty acids, total polyunsaturated 17:0	0.031 g
Vitamin D (D2 + D3)	0.9 g
Vitamin D3 (cholecalciferol)	0.9 g
Vitamin E (alpha-tocopherol)	0.3417 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Fatty acids, total trans	0.083 g
Fatty acids, total trans-monoenoic	0.061 g
Magnesium, Mg	35.1027 mg
Lysine	1.915 g
Potassium, K	408.7037 mg
Cystine	0.2539 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Ginger	3 slices	0	0	0
Red capsicum	0.5	25.2167	0	0.1417
Cornflour	1 tablespoon	25.2167	0	0.1417
Five spice powder	0.25 teaspoon	25.2167	0	0.1417
Soy sauce	1 tablespoon	8.48	0.7888	0.0912
white sugar	0.5 tablespoon	24.381	6.2987	0
pork loin	100 g	172	0	9.84
wine	1 tablespoon	2.831	0.0402	0
peanut oil vegetable	1 tablespoon	25.2167	0	0.1417
bean curd	1	25.2167	0	0.1417
chinese celery	1 bunch	25.2167	0	0.1417