Ingredients Jump to Instructions ↓

  1. 3 pn Five Spice Powder

  2. 2 tb Dry sherry or sake

  3. 2 tb Light soy sauce

  4. 1 Garlic clove, crushed

  5. 1 Piece ginger root, peeled, -chopped (1')

  6. 1 lb Pork tenderloin, cut in -thin strips

  7. 2 Onions

  8. 1/4 c Corn oil

  9. 1 Red bell pepper, seeded, -cut in thin strips

  10. 1 Green bell pepper, seeded, -cut in thin strips

  11. 3 oz Button mushrooms, sliced

  12. 6 Canned whole water -chestnuts, sliced

  13. 2 ts Cornstarch

  14. 2/3 c Chicken stock Leek curls (opt) Green onion curls (opt)

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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