The Woks of Life · by Bill★ 4.9 (30)
How to Velvet Pork for Stir-fry
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 32%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 16G65% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Chinese cooking technique where pork is marinated and pre-cooked to achieve tender, silky texture before stir-frying. Creates restaurant-quality results at home.
componentchinesepork🍜 wokdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 12 ounces boneless pork ((340g; use pork butt, shoulder, loin, tenderloin, or boneless country ribs))
- 1 tablespoon water
- 1 1/2 teaspoons Shaoxing wine
- 1 1/2 teaspoons oyster sauce
- 3/8 teaspoon baking soda ((optional))
- 1 1/2 teaspoons cornstarch
- 1 teaspoon vegetable oil ((plus more for stir-frying))
- 1/4 teaspoon sesame oil ((optional))
- 1/8 teaspoon white pepper ((optional))
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 32%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 16G65% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Sodium
- 126mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1mg
- Calcium
- 0.98mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.