Recipe - Chinese: Stir-Fry Pork And Peppers

3 pn Five Spice Powder
2 tablespoon Dry sherry or sake
2 tablespoon Light soy sauce
1 Garlic clove, crushed
1 Piece ginger root, peeled,
chopped (1")
1 pound Pork tenderloin, cut in
thin strips
2 Onions
One fourth cup Corn oil
1 Red bell pepper, seeded,
cut in thin strips
1 Green bell pepper, seeded,
cut in thin strips
3 ounce Button mushrooms, cut or sliced up
6 Canned whole water
chestnuts, cut or sliced up
2 teaspoon Cornstarch
2/3 cup 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 stirfry 5 minutes. Remove from
skillet and keep warm.

Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water
chestnuts. Stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini