Pork Stir Fry Nutrition Facts



Calories, fat, protein, and carbohydrate values for Pork Stir Fry.

Calories

There are 302 calories in Pork Stir Fry.

302

Nutrition Facts
Pork Stir Fry
Serving Size:

1

cup (196 grams)

Amount Per Serving
Calories from Fat 154
Calories 302

% Daily Value*

Total Fat 17 grams

Saturated Fat 3.2 grams

Trans Fat 0 grams
Polyunsaturated Fat 4.2 grams
Monounsaturated Fat 8.3 grams

Cholesterol 62 milligrams

Sodium 855 milligrams

Potassium 630 milligrams

Total Carbohydrates 11 grams

Dietary Fiber 2.2 grams

Sugars 3.4 grams
Protein 27 grams
63%

Vitamin A

110%

Vitamin C

2.6%

Calcium

12%

Iron

Percent Daily Values are based on a 2000 calorie diet.

Category
Food / Beverages > Meat / Poultry / Seafood > Prepared / Processed > Meat

How long would it take to burn off 300 KCal?
Walking (3mph) 81 minutes
Running (6mph) 29 minutes
Bicycling (10mph) 42 minutes
Values estimated based on person weighing 140 lbs.

What cut of meat is pork stir-fry?

The Ideal cuts for a stir-fry are fillet, loin and leg. These cuts can be diced, minced or cut into portioned strips ready for stir-frying. When cutting meat, always ensure you cut the meat across the grain.

What is stir-fry made of?

The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger. Vegetables – pretty much anything goes for this category.

What is stir-frying meat?

Stir frying refers to a Chinese method of cooking that involves cooking several ingredients in a pan with high heat and little oil. Because of its popularity in China, the method of stir frying has spread to other cuisines around the world.

Can pork be stir fried?

WHAT KIND OF PORK DO YOU USE FOR A STIR FRY. Because a stir fry is so quick-cooking, you want a cut of pork that’s already lean and tender. I nearly always use boneless pork chops, since my grocery store always has them at a great price, but pork tenderloin works well too.

What’s the best meat for stir-fry?

Flank steak is by far the most popular cut of meat used by Chinese restaurants in all of their stir-fry dishes. It also happens to be the most recommended cut of beef we use in our stir-fry recipes. Flank steak is flavorful, reasonably priced, and readily available.

How do you soften pork for stir-fry?



Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth.

Why is it called stir-fry?

Stir frying was brought to America by early Chinese immigrants, and has been used in non-Asian cuisine. Roughly speaking, ch’ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it ‘stir-fry’ or ‘stir’ for short.

Is stir-frying healthy?

In addition to being quick and easy, stir-frying is also healthy. It results in tender-crisp vegetables that retain more nutrients than if they were boiled. And since stir-frying requires only a small amount of oil, the fat content is low.