Chinese pork and peppers

Yield: 2 Servings

Measure 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)

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

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