Yield: 2 Servings
Measure | Ingredient |
---|---|
2 cups | Onion, Chopped |
2 teaspoons | Canola Oil |
1 \N | Clove Garlic |
8 ounces | Pork Tenderloin |
4 cups | Red, Yellow & Green Bell Peppers, Sliced Thin |
1 cup | Mushrooms, Sliced |
1 tablespoon | Ginger |
¼ teaspoon | Hot Red Pepper Flakes |
3 tablespoons | Dry Sherry |
1 tablespoon | Soy Sauce |
2 tablespoons | Water |
1 tablespoon | Cornstarch |
½ cup | Beef Broth (salt free) |
Stir fry the onions in a non-stick skillet or wok. Mince the garlic and add to the wok. Trim the fat from the tenderloin and cut into 2" or 3" long strips, ¼ " wide
Add to the pan and stir fry until browned on both sides. Wash, trim, seed and slice the bell peppers into ¼ " wide strips. Grate the ginger. Add the mushrooms, ginger, bell pepper strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the mushrooms begin to soften. Stir 1 tablespoon of water into the cornstarch to make a paste. Stir in the remaining water and the beef broth. Add to the wok. Cook over low heat, stirring, until the mixture thickens. Serve hot.