Chinese: Stir-Fry Pork and Peppers
Chinese: Stir-Fry Pork and Peppers recipe
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 308g (10.9 oz)
Robert
6 cans of water chestnuts seems excessive
about 2 years agoThanks for the comment. It should be 6 ounces water chestnuts.
happyzhangbo