Directions:
- Combine egg, flour, 1/4 cup cornstarch, and 1/4 cup chicken broth in a medium mixing bowl; beat until smooth.
- Dip pork cubes into batter; coating well; deep fry in hot oil (375 degrees) for 5-6 minutes.
- Drain.
- Heat 2 tablespoons oil in a wok or large skillet; add green pepper, carrots, celery, and garlic.
- Cook until vegetables are tender but not browned.
- Stir in remaining broth, sugar, vinegar, and soy sauce; boil rapidly one minute.
- Slowly add 1/4 cup water to 3 tablespooons cornstarch, stirring until smooth.
- Stir cornstarch mixture into vegetable mixture.
- Cook until thickened and bubbly.
- Add pork, pineapple and tomato; cook just until well heated.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.71 Kcal (736 kJ) | ||
| Calories from fat | 44.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 43.68mg | 15% | |
| Sodium | 928.86mg | 39% | |
| Potassium | 291.22mg | 6% | |
| Total Carbs | 19.86g | 7% | |
| Sugars | 11.03g | 44% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 11.66g | 23% | |
| Vitamin C | 12.5mg | 21% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 118.8 Kcal (497 kJ) | ||
| Calories from fat | 30 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.33g | 8% | |
|---|---|---|---|
| Cholesterol | 29.53mg | 15% | |
| Sodium | 627.99mg | 39% | |
| Potassium | 196.89mg | 6% | |
| Total Carbs | 13.42g | 7% | |
| Sugars | 7.46g | 44% | |
| Dietary Fiber | 0.63g | 4% | |
| Protein | 7.88g | 23% | |
| Vitamin C | 8.5mg | 21% | |
| Iron | 0.5mg | 4% | |
| Calcium | 11.9mg | 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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