Chinese Pork & Peppers (burros) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
12 ounce: Whole onion or:,
11 ounce: Chopped ready-cut onion,
2 tsp: Canola oil,
1 large: Clove garlic,
8 ounce: Pork tenderloin,
16 ounce: Whole red, yellow and green peppers
4 ounce: Whole mushrooms,
1 tbsp: Fresh or frozen ginger,
1/8 tsp: To 1/4 ts hot-pepper flakes,
3 tbsp: Dry sherry,
1 tbsp: Reduced-sodium soy sauce,
2 tbsp: Water,
1 tbsp: Cornstarch,
1/2 cup: No-salt-added beef broth,
Directions:
1. Chop whole onions and saute in hot oil in a nonstick skillet.
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch
strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about
1/4 inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add
mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan,
and cook until mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste;
stir in remaining water, and mix with beef broth. Add to pan, and
cook over low heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams
fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams
protein, 35 grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.
Posted by Stephen Ceideburg
Source from luhu.jp
2. Mince garlic, and add to onion.
3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch
strips, 1/4 inch wide. Add to pan and cook until brown on both sides.
4. Wash, trim, seed and slice whole peppers into thin strips, about
1/4 inch wide. Add to pan, and continue cooking over medium heat.
5. Wash, trim and slice whole mushrooms, and grate ginger. Add
mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan,
and cook until mushrooms begin to soften.
6. Stir one tablespoon of water into the cornstarch to make a paste;
stir in remaining water, and mix with beef broth. Add to pan, and
cook over low heat, stirring, until mixture thickens.
Approximate nutritional analysis per serving: 370 calories, 10 grams
fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams
protein, 35 grams carbohydrate.
Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.
Posted by Stephen Ceideburg
Source from luhu.jp