Rou Gan

Rou Gan is a savory Chinese dish, typically from the Jiangsu region, featuring tender, thin slices of pork stir-fried with crisp vegetables like snow peas or bell peppers in a savory, slightly thickened sauce. It's a classic example of Huaiyang cuisine, known for its delicate flavors and precise knife work.

🍽️ Nutrition at a glance

This dish is primarily a good source of protein from the pork, with moderate fat content depending on the cut used and cooking oil. A typical serving provides a balanced mix of protein, carbs from vegetables and sauce, and essential minerals like iron and B vitamins.

Nutrition breakdown

Calories	280 kcal
Protein	22 g
Carbs	12 g
Fat	16 g
Fiber	3 g
Sugar	4 g
Sodium	650 mg
Iron	2.5 mg
Potassium	420 mg
Vitamin C	15 mg
Vitamin B6	0.4 mg
Niacin (B3)	6 mg
Phosphorus	190 mg
Zinc	3 mg
Selenium	18 mcg

Per 1 serving (approx. 200 g) · estimated, varies by recipe

💡 What's interesting

The name 'Rou Gan' literally translates to 'meat dry,' which refers to the cooking technique where the pork is quickly stir-fried to a state of being just cooked through but still juicy, not stewed or braised. This method highlights the chef's skill in controlling heat and timing.