3 pinch five spice powder
2 tbsp dry sherry or sake
2 tbsp light soy sauce
1 garlic clove, crushed
1 piece ginger root, peeled, chopped, (1)
1 lb pork tenderloin, cut in thin strips
2 onions
1/4 cup corn oil
1 red bell pepper, seeded, cut in thi, n strips
1 green bell pepper, seeded, cut in t, hin strips
3 oz button mushrooms, sliced
6 canned whole water chestnuts, slice, d
2 tsp cornstarch
2/3 cup chicken stock
1 leek curls (opt)
1 green onion curls (opt)
A Recipe for
Chinese: Stir-Fry Pork & Peppers
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This is a recipe for Chinese: Stir-Fry Pork & Peppers from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 4
Chinese: Stir-Fry Pork & Peppers Recipe brought to you by Recipes To-Go