General Tso's Pork and Rice Bowls
Ingredients
- 1½ lb thin, boneless pork chops, cut into strips
- ⅓ cup cornstarch
- ¼ cup vegetable oil
- 3 (8.8-oz) pouches microwavable jasmine rice
- 1 (12.6-oz) bottle General Tso sauce
- 1 English cucumber, thinly sliced
- 1 (10-oz) pkg shredded carrots
- 2 Tbsp toasted sesame seeds
Instructions
- Combine pork and cornstarch in a gallon-size zip-top bag. Season with salt and pepper, if desired. Seal bag, and shake to coat.
- Cook pork, in batches, in hot oil in a large, deep skillet or Dutch oven over medium-high heat 7 to 8 minutes or until done.
- Meanwhile, cook rice according to package directions. Season with salt and pepper, if desired.
- Toss pork with sauce while hot. Divide rice among 6 shallow bowls. Top with pork mixture, cucumber, and carrots. Sprinkle with sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
703
|
703
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 29 | 29 |
| Carb (g) | 81 | 81 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 727 | 727 |
| T. Sugs (g) | 25 | 25 |
| A. Sugs (g) | 22 | 22 |
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