Chinese: Stir Fry Pork And Peppers Recipe
Servings: 4
Ingredients
- 3 pch Five Spice Pwdr
- 2 Tbsp. Dry sherry or possibly sake
- 2 Tbsp. Light soy sauce
- 1 x Garlic clove, crushed
- 1 piece ginger root, peeled, minced (1")
- 1 lb Pork tenderloin, cut in thin strips
- 2 x Onions
- 1/4 c. Corn oil
- 1 x Red bell pepper, seeded, cut in thin strips
- 1 x Green bell pepper, seeded, cut in thin strips
- 3 ounce Button mushrooms, sliced
- 6 x Canned whole water chestnuts, sliced
- 2 tsp Cornstarch
- 2/3 c. Chicken stock Leek curls (opt) Green onion curls (opt)
Directions
- In a bowl, combine Five Spice Pwdr, sherry, soy sauce, garlic and ginger.
- Add in pork, stir well and let stand 30 min. Cut onions in eighths and separate in layers. Heat 2 Tbsp. of oil in a skillet or possibly wok. Drain pork, reserve marinade. Add in pork to oil and stir-fry 5 min. Remove from skillet and keep hot.
- Add in remaining oil to skillet. Add in onions, bell peppers, mushrooms and water chestnuts. Stir-fry 3 min. Add in vegetable mix to pork. Blend cornstarch with reserved marinade and 2 Tbsp. of stock. Add in remaining stock to skillet and bring to a boil. Add in cornstarch mix and cook 2 min, stirring constantly. Add in pork and vegetables to stock and heat through, stirring constantly. Garnish with leek and green onion curls, if you like, and serve warm.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 143 | 49% |
| Total Fat 16.14g | 20% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 70mg | 23% |
| Sodium 513mg | 21% |
| Potassium 625mg | 18% |
| Total Carbs 10.37g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.43g | 3% |
| Protein 24.14g | 39% |
