Directions:
- In a small bowl, mix broth, soy sauce, vinegar and cornstarch together. Set aside.
- Warm oil in a wok or large skillet over medium-high heat. Add ginger and white part of scallions. Cook, stirring constantly, until scallions are just softened, about 1 minute.
- Add pork and cook, tossing with tongs, until firm and no longer pink, 5 minutes.
- Stir in sauce and 1/4 cup peanuts. Cook, stirring constantly, until sauce is thickened and pork is heated through, 2 minutes. If sauce is too thick, add broth, 1 Tbsp. at a time, until it reaches desired consistency. Top with green part of scallions and 1 Tbsp. peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.16 Kcal (461 kJ) | ||
| Calories from fat | 71.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.92g | 12% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 3% | |
| Sodium | 441.32mg | 18% | |
| Potassium | 169.73mg | 4% | |
| Total Carbs | 5.51g | 2% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 1.4g | 6% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 22.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 160.03 Kcal (670 kJ) | ||
| Calories from fat | 103.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 12% | |
|---|---|---|---|
| Cholesterol | 10.91mg | 3% | |
| Sodium | 641.12mg | 18% | |
| Potassium | 246.57mg | 4% | |
| Total Carbs | 8g | 2% | |
| Sugars | 0.69g | 2% | |
| Dietary Fiber | 2.04g | 6% | |
| Protein | 7.54g | 10% | |
| Vitamin C | 5.2mg | 6% | |
| Iron | 1.1mg | 4% | |
| Calcium | 32.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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