Stir-fry pork & peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pinches | Five Spice Powder |
| 2 | tablespoons | Dry sherry or sake |
| 2 | tablespoons | Light soy sauce |
| 1 | Garlic clove, crushed | |
| 1 | Piece ginger root, peeled, chopped (1\") | |
| 1 | pounds | Pork tenderloin, cut in thin strips |
| 2 | Onions | |
| ¼ | cup | Corn oil |
| 1 | Red bell pepper, seeded, cut in thin strips | |
| 1 | Green bell pepper, seeded, cut in thin strips | |
| 3 | ounces | Button mushrooms, sliced |
| 6 | Canned whole water chestnuts, sliced | |
| 2 | teaspoons | Cornstarch |
| ⅔ | cup | Chicken stock |
| Leek curls (opt) | ||
| Green onion curls (opt) | ||
Directions
In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger. Add pork, stir well and let stand 30 minutes. Cut onions in eighths and separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain pork, reserve marinade. Add pork to oil and stir-fry 5 minutes. Remove from skillet and keep warm.
Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork.
Blend cornstarch with reserved marinade and 2 tablespoons of stock.
Add remaining stock to skillet and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Add pork and vegetables to stock and heat through, stirring constantly. Garnish with leek and green onion curls, if desired, and serve hot.