Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
785
Calories
61g
Protein
42g
Fat
45g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Peanut | 1 oz (28g) | 161 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Mango | 1 cup diced (165g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 serrano chilies, seeded and cut in strips
- 4 cloves garlic, coarsely chopped
- 1 tbsp. finely chopped ginger
- 2 tbsp. peanut oil
- 1 lb. boneless pork, cut in strips
- 1 tbsp. fish sauce
- 1 tsp. shrimp paste
- 1 tsp. sugar
- 1 cup water
- 2 cups diced mango
- 3 tbsp. roasted unsalted peanuts, crushed
- 3 tbsp. chopped cilantro
- =
Directions
1
Stir fry the chilies, garlic and ginger in the oil for 2 minutes. Add the pork strips and continue to cook until the pork is browned. Stir in the fish sauce, shrimp paste, sugar and water. Cover and simmer until the pork is tender and the sauce is reduced and thick. Remove from heat and stir in the mango and peanuts. Garnish with cilantro.
Recipe sourced from
fandom