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Recipe

SOYBEAN AND TOMATO PORK STEW

(Japanese)



INGREDIENTS (4 servings):

350 g pork (leg portion), 150 g canned soybeans in water, 100 g carrot, 60 g celery, 100 g onion, 6 mushrooms, 2 tablespoons white wine, 300 g canned whole tomatoes, 1 cube chicken bouillon, salt, pepper, 5 g parsley, 2 tablespoons salad oil
HOW TO COOK:
  1. Cut pork into 2 to 3 cm cubes.
  2. Finely chop onion, carrot and celery. Quarter mushrooms.
  3. Heat salad oil in pot. Stir in (2) in given order.
  4. Add (1) and stir-fry over high heat until pork is no longer pink on surface. Add white wine and stir until alcohol is evaporated.
  5. Add tomatoes; break them up. Add soybeans, bouillon and 3 cups water. Heat to boiling and reduce heat. Cover and simmer 30 to 40 minutes. Season with salt and pepper.
  6. Place (5) in soup bowl and sprinkle with finely chopped parsley.
Nutritional value
calories: 281 kcal, protein: 27.2 g, fat: 13.4 g, carbohydrate: 11.1 g, fiber: 1.8 g, calcium: 61 mg, iron: 2.7 mg, sodium: 743 mg, potassium: 942 mg, vitamin A: 1,282 IU, vitamin B1: 1.25 mg, vitamin B2: 0.44 mg, vitamin C: 20 mg, salt: 1.8 g


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