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  • Chinese: Stir Fry Pork And Peppers

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    Chinese: Stir Fry Pork And Peppers
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 pch Five Spice Pwdr
    • 2 Tbsp. Dry sherry or possibly sake
    • 2 Tbsp. Light soy sauce
    • 1 x Garlic clove, crushed
    • 1 piece ginger root, peeled, minced (1")
    • 1 lb Pork tenderloin, cut in thin strips
    • 2 x Onions
    • 1/4 c. Corn oil
    • 1 x Red bell pepper, seeded, cut in thin strips
    • 1 x Green bell pepper, seeded, cut in thin strips
    • 3 ounce Button mushrooms, sliced
    • 6 x Canned whole water chestnuts, sliced
    • 2 tsp Cornstarch
    • 2/3 c. Chicken stock Leek curls (opt) Green onion curls (opt)

    Directions

    1. In a bowl, combine Five Spice Pwdr, sherry, soy sauce, garlic and ginger.
    2. Add in pork, stir well and let stand 30 min. Cut onions in eighths and separate in layers. Heat 2 Tbsp. of oil in a skillet or possibly wok. Drain pork, reserve marinade. Add in pork to oil and stir-fry 5 min. Remove from skillet and keep hot.
    3. Add in remaining oil to skillet. Add in onions, bell peppers, mushrooms and water chestnuts. Stir-fry 3 min. Add in vegetable mix to pork. Blend cornstarch with reserved marinade and 2 Tbsp. of stock. Add in remaining stock to skillet and bring to a boil. Add in cornstarch mix and cook 2 min, stirring constantly. Add in pork and vegetables to stock and heat through, stirring constantly. Garnish with leek and green onion curls, if you like, and serve warm.

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