Pork and Onion Stir-fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid stir-fry combining Chinese techniques with American flavors like ketchup and Worcestershire sauce. The pork is tender and the sauce is savory-sweet and deeply satisfying served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 ounces boneless pork
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1½ teaspoons Shaoxing wine
- 1 teaspoon neutral oil ((such as canola, vegetable, or avocado oil))
- 1 teaspoon oyster sauce
- ¼ teaspoon baking soda
- ⅛ teaspoon white pepper
- 3 tablespoons water
- 1½ tablespoons ketchup
- 1 tablespoon light soy sauce
- 1½ teaspoons Worcestershire sauce
- ½ teaspoon sugar
- ½ teaspoon dark soy sauce
- 2 tablespoons neutral oil
- 1 clove garlic ((sliced))
- 2 medium onions ((sliced into thin wedges))
- 2 tablespoons Shaoxing wine
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 482mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 27mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 482MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.