Title: Chinese: Stir-Fry Pork & Peppers
Categories: Entree Pork Bell Mushroom Ethnic
Yield: 4 Servings

3	pn	Five Spice Powder
2	tb	Dry sherry or sake
2	tb	Light soy sauce
1		Garlic clove, crushed
1		Piece ginger root, peeled, chopped (1")
1	lb	Pork tenderloin, cut in thin strips
2		Onions
1/4	c	Corn oil
1		Red bell pepper, seeded, cut in thin strips
1		Green bell pepper, seeded, cut in thin strips
3	oz	Button mushrooms, sliced
6		Canned whole water chestnuts, sliced
2	ts	Cornstarch
2/3	c	Chicken stock
		Leek curls (opt)
		Green onion curls (opt)

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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