Cantonese Sweet And Sour Spam Recipe
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Cantonese Sweet And Sour Spam Recipe
Cantonese Sweet And Sour Spam Ingredients:
1 tbsp cooking oil 6 green onions, cut 1/4" slices 1 small cucumber, cut into chunks 1 tbsp cornstarch 1 tsp soy sauce 1 can Spam luncheon meat - (12 oz), cut 1/2" cubes 1 large carrot, sliced diagonally 1 garlic clove, minced 2/3 cup water 3 tbsp sugar 3 tbsp ketchup 3 tbsp vinegar 1 can bamboo shoots - (8 oz) drained Hot cooked rice, (optional)
Cantonese Sweet And Sour Spam Preparation:
In a large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber; cook, stirring occasionally until crisp tender (4 to 5 minutes). Add remaining ingredients except Spam and bamboo shoots. Cook, stirring, until sauce is thickened.
Add Spam and bamboo shoots. Cook until heated through. If desired, serve over hot cooked rice.
This recipe yields 4 servings.
Source: "Undocumented, but from somewhere on the WWW" S(Formatted for MC5): "10-08-1999 by Joe Comiskey - jcomiskey@krypto.net"
Per serving: 114 Calories (kcal); 4g Total Fat; (26% calories from fat); 1g Protein; 21g Carbohydrate; 0mg Cholesterol; 232mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates
Recipe by: n/a
Converted by MM_Buster v2.0n.
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Per Serving (excluding unknown items): 1285 Calories; 55g Fat (37.0% calories from fat); 5g Protein; 205g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 4267mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 11 Fat; 11 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
| “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” | | Craig Claiborne |
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | John Thorne, American food writer |
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