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1
60
Pisupo (corned beef) with Vegetables
1
1
2
1
can corned beef
cup chopped onion
cups bite size vegetables (potato and cabbage)
tablespoon vegetable oil
seasonings:
pepper, garlic, ginger, spring onion, etc.
Put oil in fry pan to warm. Add corned beef. Stir for 1 minute. Add
onions for another minute before adding vegetables. Remove from heat in
about 2 minutes after the vegetables are added. Serve hot with rice or
traditional staples.
Variation: Corned beef can be substituted with cooked chicken or
pork or other leftover meat. Many different vegetables can be used in the
recipe. A few vegetables are cooked longer than others. For instance, carrot
and potato must be put in the pan about 2 minutes before cabbage, cucumber,
and tomato. Vegetables should be crispy and shouldn’t be overcooked.
ASCC/EFNEP
Estimated Nutritional Values
Amount/Serving
% DV*
Amount/Serving
% DV*
4 %
Calories
260 kcal 13 % Carbohydrate
14 Gm 22 % Iron
12 Gm
Total Fat
1.8 Mg 10 %
Saturated Fat
Cholesterol
Sodium
5 Gm 25 % Calcium
61 Mg 20 % Vitamin A
717 Gm 30 % Vitamin C
21 Gm 42 %
25 Mg
7.6 IU
3 %
0 %
11.7 Mg 20 %
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
4
Milk:
0
Veg:
0.5
Fruit:
0
Bread:
0.5
Meat:
1
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