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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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