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Chinese Pork and Peppers
2 c Onion, Chopped
2 ts Canola Oil
1 Clove Garlic
8 oz Pork Tenderloin
4 c Red, Yellow & Green Bell Peppers, Sliced Thin
1 c Mushrooms, Sliced
1 tb Ginger
1/4 ts Hot Red Pepper Flakes
3 tb Dry Sherry
1 tb Soy Sauce
2 tb Water
1 tb Cornstarch
1/2 c Beef Broth (salt free)
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.
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