Steamed Pork Sauce

This American sauce features 4 cup (60 ml) soy sauce, Appetizers and Snacks. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Steaming

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 1494.8

Description

This American sauce features 4 cup (60 ml) soy sauce, Appetizers and Snacks. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

/ 4 cup (60 ml) soy sauce
36 Appetizers and Snacks

Directions

1
brown and fragrant, 1 to 2 minutes. Remove from the heat and set aside. gus in a bowl. Season with the sugar, salt and pepper, and mix until well blended. Transfer to a steaming dish and steam for 10 to 15 minutes until set. Alternatively, place the dish of egg mixture in a large pot and add water into the pot up to half the height of the dish. Cover the pot and steam over high heat for about 30 minutes. sliced chilies with soy sauce
2
Heat the oil in a wok over medium heat. Stir-fry the garlic until golden
3
Combine the egg, crispy fried garlic, ground pork, glass noodles and fun-
4
Sprinkle the egg with spring onion and serve hot with steamed rice, and

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1494.8kcal

% Daily Value *
Total Fat 167.7g258%
Saturated Fat 100.7g504%
Cholesterol 609.5mg204%
Sodium 258.2mg11%
Total Carbohydrate 41.0g14%
Dietary Fiber 1.8g8%
Sugars 29.1g
Protein 22.4g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, appetizers, blending, cup, pork, sauce, snacks, soy, steamed, steaming, title

Read it online: https://www.chefs-mate.com/recipe/steamed-pork-sauce/