Chinese: Stir-Fry Pork and Peppers

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1 hours Prep: 10 minutes Cook: 20 minutes

417 calories per serving view nutrition facts

# of servings this recipe makes

4 servings suggest servings

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Ingredients

3	pinch	five spice powder
2	tablespoons	sherry	dry or sake
2	tablespoons	soy sauce, light
1	each	garlic clove	crushed
1	piece	ginger root	peeled, chopped
1	pound	pork tenderloin	cut into thin strips
2	each	onions
1/4	cup	corn oil
1	each	sweet red bell pepper	seeded, cut into thin strips
1	each	green bell pepper	seeded, cut into thin strips
3	ounces	mushrooms, button	sliced
6	cans	water chestnuts	whole
2	teaspoons	cornstarch
2/3	cup	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.

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Nutrition Facts

Serving Size 308g

Amount per Serving

Calories 417 40% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 75mg	25%
Sodium 492mg	21%
Total Carbohydrate 34.0g	11%
Dietary Fiber 2.0g	9%
Sugars 5.0g
Protein 29.0g	57%

Vitamin A	23%		Vitamin C	138%
Calcium	4%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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