Recipe - Chinese Pork And Peppers

2 cup Onion, Chopped
2 teaspoon Canola Oil
1 Clove Garlic
8 ounce Pork Tenderloin
4 cup Red, Yellow & Green
Bell Peppers, Sliced Thin
1 cup Mushrooms, Sliced
1 tablespoon Ginger
One fourth teaspoon Hot Red Pepper Flakes
3 tablespoon Dry Sherry
1 tablespoon Soy Sauce
2 tablespoon Water
1 tablespoon Cornstarch
One half cup Beef Broth (salt free)

Stir fry the onions in a nonstick 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, One fourth " wide

Add to the pan and stir fry until browned on both sides. Wash, trim, seed
and slice the bell peppers into One fourth " 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.

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