Chinese Pork And Peppers
ceideburg, chinese, pork
1 stephen ceideburg
12 oz whole onion or:
11 oz chopped ready-cut onion
2 teaspoon canola oil
1 large clove garlic
8 oz pork tenderloin
16 oz whole red, yellow and green peppers
4 oz whole mushrooms
1 tablespoon fresh or frozen ginger
1/8 teaspoon to 1/4 ts hot-pepper flakes
3 tablespoon dry sherry
1 tablespoon reduced-sodium soy sauce
2 tablespoon water
1 tablespoon cornstarch
1/2 cup no-salt-added beef broth
1. Chop whole onions and saute in hot oil in a nonstick skillet.
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams protein, 35 grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen Fleischer.
Posted by Stephen Ceideburg
Yield: 2 servings