Chinese Pork & Peppers Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Onion, Chopped
2 tsp: Canola Oil,
1 Clove: Garlic,
8 ounce: Pork Tenderloin,
4 cup: Red, Yellow & Green Bell Peppers, Sliced 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.
Source from luhu.jp
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.
Source from luhu.jp
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