Recipe - Chinese Pork And Peppers (Burros)

Stephen Ceideburg
12 ounce Whole onion or:
11 ounce Chopped readycut onion
2 teaspoon Canola oil
1 lg Clove garlic
8 ounce Pork tenderloin
16 ounce Whole red, yellow and green
peppers
4 ounce Whole mushrooms
1 tablespoon Fresh or frozen ginger
1/8 teaspoon To One fourth teaspoon hotpepper flakes
3 tablespoon Dry sherry
1 tablespoon Reducedsodium soy sauce
2 tablespoon Water
1 tablespoon Cornstarch
One half cup Nosaltadded beef broth

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,
One fourth 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, hotpepper 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

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