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1 boneless pork shoulder (1 lb./450 g)
2 green onions, cut lengthwise in half
1 piece (1 inch) gingerroot, smashed
2 Tbsp. Chinese Shao Hsing rice cooking wine
1 tsp. oil
2 green peppers, chopped
2 small red chiles, seeded, thinly sliced
3 cloves garlic, thinly sliced
1/3 cup Bull's-Eye Bold Original Barbecue Sauce
2 Tbsp. water
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How do I make it ?
Place meat in medium saucepan. Add enough water to cover meat by 1 inch; bring to boil. Skim foam from surface. Add onions, ginger and wine; cover. Simmer on medium-low heat 1 hour or until meat is tender. Remove from heat; let stand 10 min.
Transfer meat to cutting board; discard broth or reserve for another use. Cut meat into 1/8-inch-thick slices, then cut into 1-inch pieces.
Heat oil in nonstick wok on high heat. Add meat; stir-fry 2 min. Add peppers, chiles and garlic; stir-fry 2 min. Stir in barbecue sauce and water; stir-fry 15 sec. or until heated through.
Kraft Kitchen Tips!
What to do with Cooking Broth
Cool broth, then refrigerate up to 2 days or freeze up to 1 month. Use to make your favourite soup, such as won ton soup.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4 g
Cholesterol 80 mg
Sodium 290 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 12 g
Protein 24 g
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.