Servings:6 | Calories:465 | Total Fat:31g | Chol:121mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 11g
55 %
Total Carb 12g
4 %
Fiber 3g
12 %
Sugars 7g
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Cholesterol 121mg
40 %
Sodium 1016mg
42 %
Protein 32g
65 %
Calories:
86% Boneless pork shoulder
8% Others combined
3% Baby carrots
2% Brown sugar
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 cups baby carrots 2 medium white turnips, (8 ounces total), peeled and cut into 3 / 4-inch-wide wedges 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2 inch chunks 1 bunch scallions, sliced, white and green parts separated 1 14 ounce can reduced-sodium chicken broth 1/2 cup water 1/4 cup reduced-sodium soy sauce 4 teaspoons brown sugar 2 tablespoons minced fresh ginger 1 tablespoon rice vinegar 2-4 teaspoons Chinese chile-garlic sauce 4 cloves garlic, minced 1 cinnamon stick 4 teaspoons cornstarch mixed with 2 tablespoons water
Directions : View recipe directions on eatingwell.com
