Chinese: Stir-Fry Pork and Peppers

Title:
Chinese: Stir-Fry Pork and Peppers

Yield:
4 Servings

Categories:
Main
Dishes,
Pork,
Vegetables,
Mushrooms,
Ethnic




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)






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini