Oriental Pork &Amp; Chinese Cabbage

1. Mix first 3 ingredients; set aside.

2. Heat oil in wok until hot.

3. Add pork; stir-fry 3 minutes or until browned.

4. Add pepper and onion; stir-fry 1 minute.

5. Add soy sauce mixture, cabbage and water, tossing to combine.

6. Cover; cook 1 minute.

7. Uncover; stir in cornstarch mixture and add to wok.

8. Stir-fry until slightly thickened and meat is done.

9. Serve with rice.

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Nutrient	Quantity
Total fats	81.542 g
Protein	124.5992 g
Carbohydrates	64.9538 g
Energy	1466.4426 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.726 g
Water	1117.227 g
Aspartic acid	11.6921 g
Calcium, Ca	615.8071 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.4397 g
Lutein + zeaxanthin	626.49 g
Fiber, total dietary	8.965 g
Carotene, beta	7818.32 g
Niacin	40.1651 mg
Hydroxyproline	0.3808 g
Vitamin A, RAE	669.3534 g
Fatty acids, total trans-polyenoic	0.1949 g
Arginine	7.9421 g
Riboflavin	2.0169 mg
Fatty acids, total polyunsaturated 15:0	0.0453 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4715 g
Fatty acids, total saturated 20:1	0.5304 g
Glutamic acid	19.9577 g
Sodium, Na	5921.6377 mg
Fatty acids, total saturated 16:1 undifferentiated	1.7227 g
Total lipid (fat)	81.542 g
Manganese, Mn	1.8806 mg
Fructose	3.9326 g
Proline	5.0434 g
Fatty acids, total saturated 16:0	17.5796 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	11.0614 g
Sucrose	18.8647 g
Choline, total	430.1885 mg
Fatty acids, total polyunsaturated 18:1 t	0.5259 g
Sugars, total	31.5116 g
Serine	5.1925 g
Fatty acids, total saturated 10:0	0.0861 g
Fatty acids, total saturated 18:0	9.2896 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	3.1814 mg
Selenium, Se	156.1177 g
Ash	23.1996 g
Vitamin D	208.5338 IU
Fatty acids, total saturated 18:1 undifferentiated	32.563 g
Pantothenic acid	6.8564 mg
Phenylalanine	5.1882 g
Copper, Cu	0.779 mg
Betaine	44.2817 mg
Thiamin	2.4737 mg
Retinol	18.1334 g
Methionine	3.134 g
Iron, Fe	9.0296 mg
Carbohydrate, by difference	64.9538 g
Phosphorus, P	1117.1618 mg
Folate, total	243.72 g
Alanine	6.8828 g
Cholesterol	380.8009 mg
Valine	6.1281 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0544 g
Fatty acids, total saturated 18:2 undifferentiated	11.6494 g
Glycine	5.4375 g
Carotene, alpha	34.09 g
Glucose (dextrose)	5.4114 g
Fatty acids, total saturated 14:0	1.0292 g
Zinc, Zn	16.5359 mg
Isoleucine	5.7847 g
Fatty acids, total saturated 12:0	0.0708 g
Fatty acids, total polyunsaturated	13.2839 g
Leucine	9.8691 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.1405 g
Tocotrienol, alpha	0.064 mg
Fatty acids, total trans-polyenoic 18:3i	0.0544 g
Vitamin A, IU	13132.9002 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0635 g
Folate, DFE	243.72 g
Tryptophan	1.4758 g
Vitamin C, total ascorbic acid	257.636 mg
Phytosterols	37.41 mg
Fatty acids, total polyunsaturated 18:1 c	31.883 g
Fatty acids, total saturated 20:0	0.1224 g
Tyrosine	4.6957 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	139.066 g
Fatty acids, total saturated	28.5026 g
Histidine	4.7301 g
Fatty acids, total monounsaturated	34.8237 g
Threonine	5.3004 g
Folate, food	243.72 g
Fatty acids, total polyunsaturated 17:0	0.2675 g
Vitamin D (D2 + D3)	5.44 g
Cryptoxanthin, beta	10.43 g
Vitamin D3 (cholecalciferol)	5.44 g
Vitamin E (alpha-tocopherol)	2.0593 mg
Fatty acids, total trans	0.7208 g
Fatty acids, total trans-monoenoic	0.5259 g
Magnesium, Mg	239.0468 mg
Lysine	10.4696 g
Potassium, K	2770.7726 mg
Cystine	1.4193 g
Fluoride, F	4.74 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Brown sugar	2 tablespoons	68.4	17.6562	0
Onion	1	64	14.944	0.16
Chinese cabbage	4 cups	36.4	6.104	0.56
Soy sauce	6 tablespoons	50.88	4.7328	0.5472
Cornstarch	2 tablespoons	60.96	14.6032	0.008
Water	1 cup	0	0	0
Cooking Oil	3 tablespoons	0	0	0
green pepper	1	29.8	6.9136	0.2533
pork	1	1156.0026	0	80.0135