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Ingredients
US|METRIC
4 SERVINGS
- 3 cups roast pork (Leftover, cut into cubes, depends on how much pork you have left over)
- 2 cups broccoli florets
- 1 cup Brussels sprouts (halved)
- 1 cup mushrooms (Baby)
- 2 Tbsp. olive oil
- 4 Tbsp. dark soy sauce
- 1 Tbsp. cornflour
- 3 Tbsp. tomato puree
- 2 cups chicken stock (if you don't have fresh, you can make some up using a stock cube)
- 4 Tbsp. dark soy sauce
- 2 Tbsp. oyster sauce
- 4 cloves garlic (finely chopped or use the equivalent amount of garlic paste)
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. brown sugar
- 1 tsp. chilli flakes (more or less to taste)
- 1 tsp. sesame oil
- 1 inch ginger (piece, finely grated or use 1/2 teaspoon ginger paste)
- 1 Tbsp. cornflour (mixed with a little water used to thicken the sauce after adding the meat, only if necessary)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium2290mg95% |
| Potassium600mg17% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C100% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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