Kim Chee Stew
- 1 pound kim chee (not freshly made, more on the sour side)
- 7 ounces pork, thinly sliced or 1 can (15 ounces) water-packed mackerel
- 1 cup kim chee juice (from kim chee)
- 1 cup water
- 8 ounces tofu, cubed
Kim Chee Stew
Featured in the Honolulu Star-Bulletin on July 5, 2006.
Ingredients:
Directions:
- In a saucepot, sauté kim chee and pork for about 3 minutes.
- Add kim chee juice and water.
- Stir occasionally.
- Bring to a boil and add tofu.
- Boil for an additional 2 minutes.
Makes 4 servings.
Approximate Nutrient Analysis per serving:
230 calories, 12 g fat, 3.5 g saturated fat, 50 mg cholesterol, greater than 800 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g sugar, 25 g protein
Approximate Nutrient Analysis per serving (with kim chee juice):
230 calories, 12 g fat, 3.5 g saturated fat, 50 mg cholesterol, greater than 2000 mg sodium, 7 g carbohydrate, 3 g fiber, 1 g sugar, 25 g protein
