Cooking Recipe Chinese: Stir-Fry Pork & Peppers

Recipe Ingredients

3 pn Five Spice Powder

2 tb Dry sherry or sake

2 tb Light soy sauce

1 Garlic clove, crushed

1 Piece ginger root, peeled,

-chopped (1")

1 lb Pork tenderloin, cut in

-thin strips

2 Onions

1/4 c Corn oil

1 Red bell pepper, seeded,

-cut in thin strips

1 Green bell pepper, seeded,

-cut in thin strips

3 oz Button mushrooms, sliced

6 Canned whole water

-chestnuts, sliced

2 ts Cornstarch

2/3 c Chicken stock

Leek curls (opt)

Green onion curls (opt)

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.

Categories matching this recipe

Mushrooms ,Main dish ,Ethnic ,Vegetables ,Pork