Sweet and sour pork made with mushrooms instead of meat is easy to digest and has less saltiness, so you can reduce the sodium content.
Calories
269kcal
Carbs
32.6g
Protein
6.9g
Fat
15.3g
Sodium
242.7mg
Ingredients
Main
Others
Mini Mushroom(120g), Salt(0.3g), Starch Powder(50g) Egg White(30g), Frying Oil(300g) - Sauce : Low-sodium Soy Sauce(30g), Red Vinegar Drink(20g), Sugar(20g) Broccoli(20g), Cucumber(20g), Carrot(20g) Red Bell Pepper(20g), Yellow Bell Pepper(20g) Starch Water(Starch Powder 10g, Water 10g)
Finding these ingredients in the US
- Starch PowderPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsBroccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Red Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the mini mushroom thoroughly and lightly sprinkle with salt.
🔍Add about half the water to the starch, let it settle, pour off the top water, and make firm starch.
🔍Blanch the broccoli in boiling water and cut small; cut the cucumber into half-moon shapes; cut the carrot into ginkgo leaf shapes; and remove the seeds from the bell pepper and cut into triangles.
🔍Mix soy sauce, red vinegar, and sugar evenly to make sweet and sour sauce.
🔍Mix the prepared thick starch and egg white evenly into the salted mini mushroom.
🔍Once the frying oil reaches 170-180℃, deep-fry the starch-coated mini mushroom until crisp; boil the prepared sweet and sour sauce vigorously in a pan again, add the sliced vegetables and cook briefly, add about a spoonful of starch water and boil, then top the fried mini mushroom to finish.