Chinese: Stir-Fry Pork and Peppers

• 3 pinch chinese five spice powder
• 2 tablespoons sherry dry or sake
• 2 tablespoons soy sauce, light
• 1 each garlic cloves crushed
• 1 piece ginger root peeled, chopped
• 1 pound pork tenderloin cut into thin strips
• 2 each onions
• 1/4 cup corn oil
• 1 each sweet red bell peppers seeded, cut into thin strips
• 1 each green bell peppers seeded, cut into thin strips
• 3 ounces mushrooms, button sliced
• 6 cans water chestnuts whole
• 2 teaspoons cornstarch
• 23 cup chicken broth

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.
11. Add vegetable mixture to pork.
12. Blend cornstarch with reserved marinade and 2 tablespoons of stock.
13. Add remaining stock to skillet and bring to a boil.
14. Add cornstarch mixture and cook 2 minutes, stirring constantly.
15. Add pork and vegetables to stock and heat through, stirring constantly.
16. Garnish with leek and green onion curls, if desired, and serve hot.

chinese five spice, sherry dry, soy sauce, garlic, ginger root, pork tenderloin, onions, corn oil, sweet red bell peppers, green bell peppers, mushrooms, water chestnuts, cornstarch, chicken broth

Taken from recipeland.com/recipe/v/chinese-stir-fry-pork-peppers-39045 (may not work)