Garlic Chives with Pork (Cang Ying Tou) - 4g Carbs, 2g Fiber, 2g Sugar
For this quick, boldly flavored dish, known as "fly's head", look for garlic chives whose buds are still intact.
1 Tbsp canola oil
5 oz garlic chives or scallions, trimmed and cut crosswise into 1/4 inch lengths (about 1 3/4 cups)
3 oz ground pork
2 Tbsp dried fermented black beans, soaked for 30 minutes and drained
1 1/2 Tbsp soy sauce
2 Thai chiles, stemmed and thinly sliced crosswise
Heat oil in a 10 inch skillet or wok over high heat until shimmering.
Add garlic chives, pork, black beans, and soy sauce and cook, stirring often, until pork is cooked through and chives have wilted, 3 to 4 minutes.
Transfer to a serving bowl and garnish with chiles.
Makes: 2 to 4 servings
Nutritional Information Per Serving (using 4 serving size): Cal. 144, Pro. 6 gr, Fat 11 gr, Sat Fat 2 gr, Carb. 4 gr, Sugar 2 gr, Fiber 2 gr, Sodium 310 mg, Chol. 15 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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