| 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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