| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Main dish, Pork, Vegetables, Mushrooms, Ethnic |
4 |
Servings |
INGREDIENTS
| 3 |
pn |
Five Spice Powder |
| 2 |
tb |
Dry sherry or sake |
| 2 |
tb |
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 |
ts |
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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