| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Meats | 2 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 12 | oz | Whole onion or: |
| 11 | oz | Chopped ready-cut onion |
| 2 | ts | Canola oil |
| 1 | lg | Clove garlic |
| 8 | oz | Pork tenderloin |
| 16 | oz | Whole red, yellow and green peppers |
| 4 | oz | Whole mushrooms |
| 1 | tb | Fresh or frozen ginger |
| 1/8 | ts | To 1/4 ts hot-pepper flakes |
| 3 | tb | Dry sherry |
| 1 | tb | Reduced-sodium soy sauce |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| 1/2 | c | No-salt-added beef broth |
INSTRUCTIONS
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, 1/4 inch wide. Add to pan and cook until brown on both sides. 4. Wash, trim, seed and slice whole peppers into thin strips, about 1/4 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
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