Chinese: Stir-Fry Pork & Peppers
![Chinese: Stir-Fry Pork and Peppers](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTQ4MTMsInB1ciI6ImJsb2JfaWQifX0=--014d63541d8f97097cce8caa976f353547d43070/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_f1da3a7a645b7c3b21d8.jpg)
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.