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