Featured Maple Leaf Product: Pulled Pork (26980)
|Schneiders Pulled Pork||2 Kg||4.4 Lbs|
|Soy Sauce, Light||100 mL||3.4 Fl oz|
|White Pepper||2.5 mL||0.5 tsp|
|Cornstarch||30 mL||1 Fl oz|
|Chicken Stock||60 mL||2 Fl oz|
|Olive Oil, Extra Virgin||60 mL||2 Fl oz|
|Onions, Fresh, Diced||450 g||1 Lb|
|Celery Stalks, Fresh, Thin Strips||350 g||12.3 oz|
|Green Peppers, Sliced||250 g||8.8 oz|
|Garlic, Fresh, Minced||25 mL||0.8 Fl oz|
|Bok Choy||1 L||4.2 cups|
|Green Peas, Fresh or Frozen||200 g||7.1 oz|
|Mushrooms, Fresh or Canned, Sliced||250 g||8.8 oz|
- Defrost shredded pork, add soy sauce, white pepper, cornstarch and chicken stock as a marinade.
- Wash and cut all vegetables into bite size pieces (bok choy, mushrooms and snow peas) or thin julienne slices (onion, celery, green peppers), and leave in separated piles on a tray.
- Heat oil in a large skillet or grill, add the sliced onions, celery and green peppers to the hot grill, saute 3-5 minutes to begin cooking and carmelizing vegetables. Add garlic, bok choy pieces, mushrooms and green peas. Continue to saute for 1-2 minutes, add water to steam vegetables if the vegetables begin to dry out. Keep moist.
- On the side of the heated grill or in a separate skillet, heat shredded pork without removing the marinade to a temperature of 160 F/70 C. Add shredded heated pork to the skillet or grill and gently mix until combined.
Serve with Basmati rice or rice noodles (nutritional analysis not included)
Nutritional Info per 179 g / 6.3 oz
|Calories (58.8% from fat)||232 kcal|
|Saturated Fat||5.14 gm|
|Trans Fat||0.000 gm|
|Dietary Fiber||1.7 gm|
|Vitamin A||0 RE|
|Vitamin C||19 mg|