Chinese Pork & Peppers
chinese, pork
2 cup onion, chopped
2 teaspoon canola oil
1 clove garlic
8 oz pork tenderloin
4 cup red, yellow & green bell peppers, s; liced thin
1 cup mushrooms, sliced
1 tablespoon ginger
1/4 teaspoon hot red pepper flakes
3 tablespoon dry sherry
1 tablespoon soy sauce
2 tablespoon water
1 tablespoon cornstarch
1/2 cup beef broth (salt - Free)
Stir fry the onions in a non-stick skillet or wok. Mince the garlic and add to the wok. Trim the fat from the tenderloin and cut into 2" or 3" long strips, 1/4 " wide
Add to the pan and stir fry until browned on both sides. Wash, trim, seed and slice the bell peppers into 1/4 " wide strips. Grate the ginger. Add the mushrooms, ginger, bell pepper strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the mushrooms begin to soften. Stir 1 tablespoon of water into the cornstarch to make a paste. Stir in the remaining water and the beef broth. Add to the wok. Cook over low heat, stirring, until the mixture thickens. Serve hot.
Yield: 2 servings