Chinese pork and peppers (burros)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini