Stir fried pork and peppers

4 Servings

Ingredients

Quantity Ingredient
3 pinches Five Spice Powder
2 tablespoons Dry sherry or sake
2 tablespoons Light soy sauce
1 Clove garlic; crushed
1 Piece ginger root; peeled and chopped
1 pounds Pork tenderloin; cut in thin strips
2 Onions
¼ cup Corn oil
1 Red bell pepper; cut in thin strips
1 Green bell pepper; cut in thin strips
3 ounces Button mushrooms; sliced
2 teaspoons Cornstarch
⅔ cup Chicken stock
Green onion curls; optional

Directions

In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.

Add pork, stir well and let stand 30 minutes. Cut onions in eighths and separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain pork, reserve marinade. Add pork to oil and stir-fry 5 minutes. Remove from skillet and keep warm.

Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork. Blend cornstarch with reserved marinade and 2 tablespoons of stock. Add remaining stock to skillet and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Add pork and vegetables to stock and heat through, stirring constantly. Garnish with leek and green onion curls, if desired, and serve hot.

Posted to recipelu-digest Volume 01 Number 549 by RecipeLu <recipelu@...> on Jan 18, 1998

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