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Chinese: Stir-Fry Pork and Peppers

 
Chinese: Stir-Fry Pork and Peppers
106

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

3 pinch chinese five spice powder
*
2 tablespoons sherry
dry or sake
2 tablespoons soy sauce, light
1 each garlic cloves
crushed
1 piece ginger root
peeled, chopped
*
1 pound pork tenderloin
cut into thin strips
2 each onions
¼ cup corn oil
1 each sweet red bell peppers
seeded, cut into thin strips
1 each green bell peppers
seeded, cut into thin strips
3 ounces mushrooms, button
sliced
6 cans water chestnuts
whole
*
2 teaspoons cornstarch
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 41740% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 492mg 21%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 57g
Vitamin A 23% Vitamin C 138%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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