Japanese Pork And Peppers

1. Heat wok or frying pan until hot. Add cooking oil. Add pork slices. Stir fry for about 2 minutes until browned.

2. Add next 4 ingredients. Stir fry for about 6 minutes until peppers are tender crisp.

3. Stir soy sauce, sake and sugar into cornstarch in small bowl until smooth. Stir into pork mixture until boiling and thickened. Serves 6.

4. Company’s Coming Asian Cooking.

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Nutrient	Quantity
Total fats	71.6694 g
Protein	159.3373 g
Carbohydrates	72.5908 g
Energy	1530.4452 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.561 g
Water	1338.771 g
Aspartic acid	14.9064 g
Calcium, Ca	484.4829 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.3488 g
Lutein + zeaxanthin	6012.465 g
Fiber, total dietary	17.4395 g
Fatty acids, total saturated 22:0	0.0085 g
Carotene, beta	11890.38 g
Niacin	56.2472 mg
Hydroxyproline	0.4993 g
Vitamin A, RAE	1020.75 g
Fatty acids, total trans-polyenoic	0.1573 g
Arginine	9.7586 g
Riboflavin	2.7361 mg
Fatty acids, total polyunsaturated 15:0	0.0427 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4589 g
Fatty acids, total saturated 20:1	0.4241 g
Glutamic acid	23.8238 g
Sodium, Na	4360.814 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5749 g
Total lipid (fat)	71.6694 g
Manganese, Mn	2.0473 mg
Fructose	11.5344 g
Proline	6.3316 g
Fatty acids, total saturated 16:0	15.0873 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	9.212 g
Sucrose	0.9912 g
Choline, total	556.5788 mg
Fatty acids, total polyunsaturated 18:1 t	0.4172 g
Sugars, total	37.4506 g
Serine	6.5068 g
Fatty acids, total saturated 10:0	0.1263 g
Fatty acids, total saturated 18:0	7.839 g
Fatty acids, total saturated 20:4 undifferentiated	0.472 g
Vitamin B-6	5.289 mg
Selenium, Se	231.5703 g
Ash	22.8875 g
Vitamin D	259.9206 IU
Fatty acids, total saturated 18:1 undifferentiated	27.472 g
Pantothenic acid	7.2989 mg
Phenylalanine	6.4946 g
Copper, Cu	1.2236 mg
Betaine	38.373 mg
Thiamin	3.8308 mg
Retinol	20.52 g
Methionine	4.0375 g
Iron, Fe	12.3184 mg
Carbohydrate, by difference	72.5908 g
Phosphorus, P	1483.4176 mg
Folate, total	210.825 g
Alanine	8.6209 g
Cholesterol	452.741 mg
Valine	7.6985 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.041 g
Fatty acids, total saturated 18:2 undifferentiated	10.1064 g
Glycine	6.8668 g
Carotene, alpha	127.935 g
Glucose (dextrose)	9.7702 g
Fatty acids, total saturated 14:0	0.8988 g
Zinc, Zn	20.9601 mg
Isoleucine	7.1544 g
Fatty acids, total saturated 12:0	0.0744 g
Fatty acids, total polyunsaturated	11.5975 g
Fatty acids, total saturated 14:1	0.0085 g
Leucine	12.3994 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1094 g
Fatty acids, total trans-polyenoic 18:3i	0.041 g
Vitamin A, IU	20084.1902 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0684 g
Folate, DFE	210.825 g
Tryptophan	1.8429 g
Vitamin C, total ascorbic acid	560.103 mg
Phytosterols	20.115 mg
Fatty acids, total polyunsaturated 16:1 c	0.0085 g
Fatty acids, total polyunsaturated 18:1 c	26.9374 g
Fatty acids, total saturated 20:0	0.1111 g
Tyrosine	5.9276 g
Vitamin B-12	3.6936 g
Vitamin K (phylloquinone)	713.877 g
Fatty acids, total saturated	24.5497 g
Histidine	6.0263 g
Fatty acids, total monounsaturated	29.4846 g
Threonine	6.6928 g
Folate, food	210.825 g
Fatty acids, total polyunsaturated 17:0	0.2163 g
Vitamin D (D2 + D3)	6.156 g
Fatty acids, total polyunsaturated 24:0	0.0085 g
Cryptoxanthin, beta	105.645 g
Vitamin D3 (cholecalciferol)	6.156 g
Vitamin E (alpha-tocopherol)	4.6421 mg
Fatty acids, total trans	0.5677 g
Fatty acids, total trans-monoenoic	0.4172 g
Magnesium, Mg	305.9553 mg
Lysine	13.2122 g
Potassium, K	3903.6417 mg
Cystine	1.7954 g
Fluoride, F	4.47 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	39.975	7.501	0.624
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Sake	0.25 cup	0	0	0
Cornstarch	1 tablespoon	30.48	7.3016	0.004
Green Onion	6	115.02	24.4524	2.0022
Cooking Oil	1 tablespoon	0	0	0
red pepper	1.5 cups	90	19.8225	0.99
green pepper	1.5 cups	44.7	10.3704	0.38
pork loin	1.5 lb	1176.4827	0	67.3058
yellow pepper	1.5 cups	0	0	0