*  Exported from  MasterCook  *
 
                      CHINESE: STIR-FRY PORK & PEPPERS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Pork
                 Vegetables                       Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       pn           Five Spice Powder
    2       tb           Dry sherry or sake
    2       tb           Light soy sauce
    1                    Garlic clove, crushed
    1                    Piece ginger root, peeled,
                         -chopped (1")
    1       lb           Pork tenderloin, cut in
                         -thin strips
    2                    Onions
      1/4   c            Corn oil
    1                    Red bell pepper, seeded,
                         -cut in thin strips
    1                    Green bell pepper, seeded,
                         -cut in thin strips
    3       oz           Button mushrooms, sliced
    6                    Canned whole water
                         -chestnuts, sliced
    2       ts           Cornstarch
      2/3   c            Chicken stock
                         Leek curls (opt)
                         Green onion curls (opt)
 
   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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