| 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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