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,

  6. -chopped (1") 1 lb Pork tenderloin, cut in

  7. -thin strips 2 Onions

  8. 1/4 c Corn oil

  9. 1 Red bell pepper, seeded,

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

  11. -cut in thin strips 3 oz Button mushrooms, sliced

  12. 6 Canned whole water

  13. -chestnuts, sliced 2 ts Cornstarch

  14. 2/3 c Chicken stock

  15. 30 minutes. Cut onions in eighths and separate in layers. Heat

  16. 2 tablespoons of oil in a skillet or wok. Drain pork, reserve marinade. Add pork to oil and stir-fry

  17. 5 minutes. Remove from skillet and keep warm. Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water chestnuts. Stir-fry

  18. 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

  19. 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.


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