| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pork, Stir fry | 4 | Servings | |
INGREDIENTS
| 3 | pn | Five Spice Powder |
| 2 | tb | Dry sherry or sake |
| 2 | tb | Light soy sauce |
| 1 | Clove garlic; crushed | |
| 1 | Piece ginger root; peeled and chopped | |
| 1 | lb | Pork tenderloin; cut in thin strips |
| 2 | Onions | |
| 1/4 | c | Corn oil |
| 1 | Red bell pepper; cut in thin strips | |
| 1 | Green bell pepper; cut in thin strips | |
| 3 | oz | Button mushrooms; sliced |
| 2 | ts | Cornstarch |
| 2/3 | c | Chicken stock |
| Green onion curls; optional |
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. Posted to recipelu-digest Volume 01 Number 549 by RecipeLu <recipelu@geocities.com> on Jan 18, 1998
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