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  Recipe Home » Main Course » Chinese: Stir-Fry Pork & Peppers
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  Chinese: Stir-Fry Pork & Peppers
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 292
Ingredients:
3 pinch Five Spice Powder
2 tbsp Dry sherry or sake
2 tbsp 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 cup 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 tsp Cornstarch
2/3 cup Chicken stock
Leek curls (opt)
Green onion curls (opt)
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.
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