| Zutat |
Menge |
Kalorien |
| Ingwerwurzel |
6g |
5kcal |
| Knoblauch |
6g |
9kcal |
| Pflanzenöl |
15g |
133kcal |
| Zwiebeln, Frühlingszwiebeln oder Frühlingszwiebeln (einschließlich Spitzen und Knollen), roh[pl:]Cebula, dymka lub dymka (w tym wierzchołki i cebula), surowe |
40g |
13kcal |
| Sojasauce aus Soja und Weizen (Shoyu), natriumarm |
30g |
17kcal |
| Sauce, servierfertig, Hoisin |
15g |
33kcal |
| Zucker, granuliert |
12g |
46kcal |
| Schweinefleisch, frisch, Bauch, roh |
500g |
2590kcal |
Recipe Instructions:
Ingredients:
• 500g pork belly, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 1 tablespoon minced ginger
• 2 cloves garlic, minced
• 2 green onions, chopped (separate white and green parts)
• Salt and pepper to taste
Instructions:
1. In a bowl, marinate pork slices with soy sauce, Shaoxing wine, hoisin sauce, sugar, salt, and pepper for 30 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced ginger, minced garlic, and white parts of green onions. Stir-fry until fragrant.
3. Add marinated pork slices to the skillet. Stir-fry until pork is browned and cooked through.
4. Add green parts of green onions. Stir-fry for another minute.
5. Serve hot with steamed rice.
