Chinese: Stir-fry Pork And Peppers

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A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains	Chinese	Ethnic, Main dish, Mushrooms, Pork, Vegetables	4	Servings

INGREDIENTS

3	pn	Five Spice Powder
2	T	Dry sherry or sake
2	T	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	c	Corn oil
1		Red bell pepper, seeded
		cut in thin strips
1		Green bell pepper, seeded
		cut in thin strips
3	oz	Button mushrooms, sliced
6		Canned whole water
		chestnuts sliced
2	t	Cornstarch
2/3	c	Chicken stock
		Leek curls, opt
		Green onion curls, opt

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 394 Calories From Fat: 191 Total Fat: 21.3g Cholesterol: 109.5mg Sodium: 228.8mg Potassium: 787.6mg Carbohydrates: 12.8g Fiber: 2.5g Sugar: 5.7g Protein: 36.3g