Ingredients
2 cup onion, chopped
2 tsp canola oil
1 clove garlic
8 oz pork tenderloin
4 cup red, yellow & green bell peppers, s, liced thin
1 cup mushrooms, sliced
1 tbsp ginger
1/4 tsp hot red pepper flakes
3 tbsp dry sherry
1 tbsp soy sauce
2 tbsp water
1 tbsp cornstarch
1/2 cup beef broth (salt free)
Directions
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.
Servings: 2 servings
Chinese Pork & Peppers Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Meat; Pork; Vegetable
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Historians have proved the existance of recipes far back into history, in fact as far as early Egypt, and possibly even further than that. Having said that, generally, these old cook books were just primitive hieroglyphic recipes for food preparation.
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We hope you enjoy this Chinese Pork & Peppers recipe.
