Chinese: Stir-Fry Pork & Peppers
Chinese: Stir-Fry Pork and Peppers recipe
Yield
4 servingsPrep
10 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pinch |
chinese five spice powder
|
*
|
| 2 | tablespoons |
sherry
dry or sake |
|
| 2 | tablespoons |
soy sauce, light
|
|
| 1 |
garlic cloves
crushed |
|
|
| 1 | piece |
ginger root
peeled, chopped |
*
|
| 1 | pound |
pork tenderloin
cut into thin strips |
|
| 2 |
onions
|
|
|
| ¼ | cup |
corn oil
|
|
| 1 |
sweet red bell peppers
seeded, cut into thin strips |
|
|
| 1 |
green bell peppers
seeded, cut into thin strips |
|
|
| 3 | ounces |
mushrooms, button
sliced |
|
| 6 | ounces |
water chestnuts
whole |
*
|
| 2 | teaspoons |
cornstarch
|
|
| ⅔ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pinch |
chinese five spice powder
|
*
|
| 3E+1 | ml |
sherry
dry or sake |
|
| 3E+1 | ml |
soy sauce, light
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | piece |
ginger root
peeled, chopped |
*
|
| 453.6 | g |
pork tenderloin
cut into thin strips |
|
| 2 | each |
onions
|
|
| 59 | ml |
corn oil
|
|
| 1 | each |
sweet red bell peppers
seeded, cut into thin strips |
|
| 1 | each |
green bell peppers
seeded, cut into thin strips |
|
| 86.7 | ml/g |
mushrooms, button
sliced |
|
| 6 | cans |
water chestnuts
whole |
*
|
| 1E+1 | ml |
cornstarch
|
|
| 158 | ml |
chicken broth
|
|
Directions
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.
