Chinese: Stir-Fry Pork and Peppers (#1952)

Serves
Ready
4
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Asian Chinese Chicken Pork Main
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Ingredients

  • 3 pinch Chinese Five Spice Powder
  • 2 tablespoons Sherry dry or sake
  • 2 tablespoons Light Soy Sauce
  • 1 Garlic Cloves crushed
  • 1 piece Ginger Root peeled, chopped
  • 1 pound Pork Tenderloin cut into thin strips
  • 2 Onions
  • 1/4 cup Corn Oil
  • 1 Sweet Red Bell Peppers seeded, cut into thin strips
  • 1 Green Bell Peppers seeded, cut into thin strips
  • 3 oz Button Mushrooms sliced
  • 6 cans Water Chestnuts whole
  • 2 tsp Cornstarch
  • 2/3 cup Chicken Broth

Directions

  1. In a bowl, combine five spice powder, sherry, soy sauce, garlic and ginger.
  2. Add pork, stir well and let stand 30 minutes.
  3. Cut onions in eighths and separate in layers.
  4. Heat 2 tablespoons of oil in a skillet or wok.
  5. Drain pork, reserve marinade.
  6. Add pork to oil and stir-fry 5 minutes.
  7. Remove from skillet and keep warm.
  8. Add remaining oil to skillet.
  9. Add onions, bell peppers, mushrooms and water chestnuts.
  10. Stir-fry 3 minutes. Add vegetable mixture to pork.
  11. Blend cornstarch with reserved marinade and 2 tablespoons of stock.
  12. Add remaining stock to skillet and bring to a boil.
  13. Add cornstarch mixture and cook 2 minutes, stirring constantly.
  14. Add pork and vegetables to stock and heat through, stirring constantly.
  15. Garnish with leek and green onion curls, if desired, and serve hot.
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