Chinese: Stir-Fry Pork & Peppers -

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

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.