Chinese pork & peppers (burros)

Yield: 2 Servings

Measure Ingredient
\N \N Stephen Ceideburg
12 ounces Whole onion or:
11 ounces Chopped ready-cut onion
2 teaspoons Canola oil
1 large Clove garlic
8 ounces Pork tenderloin
16 ounces Whole red, yellow and green peppers
4 ounces Whole mushrooms
1 tablespoon Fresh or frozen ginger
⅛ teaspoon To 1/4 ts hot-pepper flakes
3 tablespoons Dry sherry
1 tablespoon Reduced-sodium soy sauce
2 tablespoons Water
1 tablespoon Cornstarch
½ cup No-salt-added beef broth

1. Chop whole onions and saute in hot oil in a nonstick skillet.

2. Mince garlic, and add to onion.

3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch strips, ¼ inch wide. Add to pan and cook until brown on both sides.

4. Wash, trim, seed and slice whole peppers into thin strips, about ¼ inch wide. Add to pan, and continue cooking over medium heat.

5. Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.

6. Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens.

Approximate nutritional analysis per serving: 370 calories, 10 grams fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams protein, 35 grams carbohydrate. Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen Fleischer.

Posted by Stephen Ceideburg

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