Directions:
- Heat the oil in a medium saucepan.
- Add the pork, garlic and onion and season with salt and pepepr.
- Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 minutes.
- Add the chili paste and cook, stirring, for 2 minutes.
- Add the stock and bring to a boil.
- Cover and cook over low heat for 15 minutes.
- Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 minutes.
- Add the tofu and simmer for 2 minutes longer.
- Add the scallions and fresh chile and simmer for 1 minute longer.
- Ladle into bowls and serve with steamed white rice on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.31 Kcal (872 kJ) | ||
| Calories from fat | 79.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.89g | 14% | |
|---|---|---|---|
| Cholesterol | 17.01mg | 6% | |
| Sodium | 590.85mg | 25% | |
| Potassium | 704.04mg | 15% | |
| Total Carbs | 12.85g | 4% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 20.78g | 42% | |
| Vitamin C | 44mg | 73% | |
| Iron | 1.5mg | 9% | |
| Calcium | 175.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 45.92 Kcal (192 kJ) | ||
| Calories from fat | 17.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 14% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 6% | |
| Sodium | 130.24mg | 25% | |
| Potassium | 155.19mg | 15% | |
| Total Carbs | 2.83g | 4% | |
| Sugars | 1.31g | 24% | |
| Dietary Fiber | 0.52g | 9% | |
| Protein | 4.58g | 42% | |
| Vitamin C | 9.7mg | 73% | |
| Iron | 0.3mg | 9% | |
| Calcium | 38.7mg | 18% | |
* 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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