Recipe - Five-Spice Pork Medallions

4 cup Hot cooked rice; if desired
1 cup Chicken broth
2 tablespoon Soy sauce
One half teaspoon Fivespice powder; (up to
3/4)
One half teaspoon Grated ginger root
1 Garlic clove; minced
Three fourths pound Pork tenderloin; cut
crosswise into 1/2inch
slices
1 tablespoon Cornstarch
1 tablespoon Oil
1 cup Fresh pea pods; trimmed
1 Red bell pepper; cut into
1/4inch strips
1 cn (14oz.) baby corn nuggets;
drained

Cook rice as directed on package. Keep warm.

In medium bowl, combine broth. soy sauce, fivespice powder, ginger root
and garlic; mix well. Add pork slices. Cover; refrigerate at least One half hour
or up to 6 hours.

When ready to prepare, drain pork, reserving marinade. Add cornstarch to
marinade; blend well. Set aside.

Heat oil in large skillet or wok over mediumhigh heat until hot. Add pork;
cook and stir 2 to3 minutes or until no longer pink. Add pea pods. bell
pepper and corn nuggets; cook and stir 3 to 4 minutes or until vegetables
are crisptender.

Add cornstarch mixture; cook until thickened and bubbly, stirring
constantly. Serve over rice.
Posted to recipeludigest Volume 01 Number 331 by James and Susan Kirkland
kirkland@gj.net on Nov 30, 1997