Pork with water chestnuts and peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Polyunsaturated oil |
| 1 | Onion; chopped finely | |
| 1 | Red pepper; de-seeded and | |
| ; chopped | ||
| 425 | grams | Lean pork tenderloin; cut into 5 cm (2 |
| ; inch) thin strips | ||
| ; (14oz) | ||
| 125 | grams | Canned water chestnuts; drained and chopped |
| ; (4oz) | ||
| 1 | Dried red chilli | |
| 1 | teaspoon | Cornflour |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Medium-dry sherry |
| Pepper | ||
Directions
Heat the oil in a wok or large non-stick frying-pan, add the onion and the red pepper and stir-fry over a high heat for 3 minutes.
Add the pork and stir-fry for a further 3 minutes.
Add the water chestnuts and whole chilli, and cook for 2 minutes.
Blend the cornflour with the soy sauce, sherry and pepper to taste, and stir it into the pork mixture. Stir-fry for a further 2 minutes.
Remove the chilli before serving with rice.
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