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| Yield: |
| 4 |
| Ingredients: |
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3 pch
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Five Spice Powder |
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40 ml
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Dry sherry or sake |
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40 ml
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Light soy sauce |
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1
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Garlic clove, crushed |
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1 piece
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ginger root, peeled, chopped (1") |
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0.5 kg
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Pork tenderloin, cut in thin strips |
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2
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Onions |
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1/4 cup
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Corn oil |
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1
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Red bell pepper, seeded, cut in thin strips |
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1
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Green bell pepper, seeded, cut in thin strips |
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90 g
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Button mushrooms, sliced |
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6
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Canned whole water chestnuts, sliced |
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2 tsp
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Cornstarch |
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2/3 cup
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Chicken stock |
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Leek curls (opt) |
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Green onion curls (opt) |
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| Method: |
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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| Rating: 0 |
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