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Stir-Fry Pork & Peppers Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, C, E, P
    MineralsCopper, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 pn Five Spice Powder

    2. 1 Green bell pepper, seeded, cut in thin strips

    3. 3 oz Button mushrooms, sliced

    4. 6 Canned whole water

    5. chestnuts, sliced

    6. 2 ts Cornstarch

    7. 3/4 c Chicken stock

    8. Leek curls (opt)

    9. cut in thin strips

    10. 1 Red bell pepper, seeded,

    11. 1/4 c Corn oil

    12. 2 tb Dry sherry or sake

    13. 2 tb Light soy sauce

    14. 1 Garlic clove, crushed

    15. 1 Piece ginger root, peeled, chopped (1")

    16. 1 lb Pork tenderloin, cut in

    17. thin strips

    18. 2 Onions

    19. Green onion curls (opt)

    Instructions Jump to Ingredients ↑

    1. In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.

    2. Add pork, stir well and let stand 30 minutes.

    3. Cut onions in eighths and separate in layers.

    4. Heat 2 tablespoons of oil in a skillet or wok.

    5. Drain pork, reserve marinade.

    6. Add pork to oil and stir-fry 5 minutes.

    7. Remove from skillet and keep warm.

    8. Add remaining oil to skillet.

    9. Add onions, bell peppers, mushrooms and water chestnuts.

    10. Stir-fry 3 minutes.

    11. Add vegetable mixture to pork.

    12. Blend cornstarch with reserved marinade and 2 tablespoons of stock.

    13. Add remaining stock to skillet and bring to a boil.

    14. Add cornstarch mixture and cook 2 minutes, stirring constantly.

    15. Add pork and vegetables to stock and heat through, stirring constantly.

    16. Garnish with leek and green onion curls, if desired, and serve hot.

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