2 Serves
41 Mins
Crack the egg into a bowl and separate the white from the yolk.
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AustrianVitamin K
358 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
210 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
192 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
4337 mg / 4,700 mgSodium
1800 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
2 g / 28 gSugar
30 g / 50 gSaturated Fat
4 g / 20 gCholesterol
224 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Slice the pork tenderloin into uniform strips.
In a bowl, combine the pork strips with a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and the egg white. Mix well and let marinate for 20 minutes.
In a separate small bowl, whisk together the remaining starch with water and vinegar to create a starchy sauce.
Heat the cooking oil in a wok to 190°C. Add the marinated pork strips and fry until golden brown. Remove with a slotted spoon and set aside on a plate.
Drain most of the oil, leaving a small amount in the wok. Add the tomato sauce and sugar, heating until the mixture is well combined.
Add a splash of water and the sweet and sour sauce to the wok, heating thoroughly before returning the fried pork strips to the pan.
Pour in the prepared starchy sauce and stir-fry until the sauce thickens and coats the pork evenly.
Transfer to a serving plate and garnish with fresh coriander leaves.
10
g65
g15
g
French