Chinese pork & peppers
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Onion, Chopped |
| 2 | teaspoons | Canola Oil |
| 1 | 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) |
Directions
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.