Did you know that almonds have lots of calcium?
Just a bit of justification for the calories.....
Loaded with celery and almonds, this was a classic dish on the menu of the Chinese restaurant I worked with. I have added a bit more pork and ginger to my version and serve it over brown rice.
10oz pork tenderloin or boneless chops 300gr, 10.5oz boneless top loin chops
1 onion 145gr, 5.2oz
2 cloves garlic 8gr, .28oz
1 tsp minced ginger
3 ribs celery, about 1 1/3 cups 150gr, 5.3oz
1/2 green pepper 80gr, 2.8oz
1 carrot 90gr, 3.2oz
4oz mushrooms 125gr, 4.4oz
1/3 cup almonds whole, sliced or slivered 45gr, 1.6oz
1 tbs olive oil 13.5gr, .48oz
1 cup chicken stock 225gr, 8oz
1 tbs soy sauce 16gr, .56oz
1 tbs sherry (optional) 15gr, .53oz
1 1/5 tbs cornstarch (Maizena, corn flour) dissolved in 2 tbs water 12gr, .42oz
Thinly slice onion. Mince garlic. Mince ginger (peel first). Julienne the pepper and carrot (techniques). Trim and slice mushrooms. Slice celery on the diagonal. Cut the pork into large bite-size pieces.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside. Add pork and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions. Add carrots, mushrooms and pepper to skillet and stir-fry 5 minutes. Return pork, onions, garlic and ginger to pan. Add chicken stock, sherry, soy sauce and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove cover and add cornstarch mixture and stir until thickened. Stir in almonds and serve over rice. Add more soy sauce if desired, according to taste.
Brown Rice
2/3 cup quick-cooking brown rice 125gr, 4.4oz
1 1/3 cups water or chicken broth (or half each) 310gr, 11oz chicken broth
1/2 tsp dried thyme
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
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Entire Recipe / per serving
Calories: 1603 / 801.5
Total Carbohydrates: 161 / 80.5
Dietary Fiber: 24 / 12
Total Fat: 62 / 31
Saturated Fat: 12 / 6
Cholesterol: 208 / 104
Protein: 99 / 49.5
Calcium: 355 / 177.5
Sodium: 2988 / 1494
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
