Blanched Pork Shoulder Stir-Fry

Name: Blanched Pork Shoulder Stir-Fry
Total time: 30 min
Yield: 516 g
Ingredients: Blanched Pork Shoulder 215 g; Green Onion 80 g; Onion 100 g; Panda Oyster Sauce 10 g; Cooking Wine 20 g; Oligosaccharide Syrup 15 g; Ground Pepper 1 g; Minced Garlic 30 g; Brown Sugar 15 g; Obok Brewing (Hwangga) 30 g

Cook 30 min Difficulty NORMAL 707 kcal

#High Protein #Low Carb #Low Calorie #Diet

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Ingredients

Main ingredients

Blanched Pork Shoulder 215 g
Green Onion 80 g
Onion 100 g

Seasonings/Sauce

Panda Oyster Sauce 10 g
Cooking Wine 20 g
Oligosaccharide Syrup 15 g
Ground Pepper 1 g
Minced Garlic 30 g
Brown Sugar 15 g
Obok Brewing (Hwangga) 30 g

Nutrition summary

Carbohydrates 64.2 g 35%

Protein 60.61 g 33%

Fat 26.5 g 32%

Serving size 516g

Cooking steps

1

Wash the pork shoulder thoroughly.
2

Blanch the pork shoulder in boiling water for 5–7 minutes.
3

Cut the blanched pork into bite-sized pieces.
4

In a bowl, mix gochujang (Korean chili paste), soy sauce, minced garlic, chili powder, oligosaccharide syrup, and ground pepper to make the sauce.
5

Stir-fry the blanched pork and sauce in a pan.
6

Add onion and green onion and stir-fry together.
7

Plate and serve.

Blanched Pork Shoulder Stir-Fry

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