Recipe - Pork With Water Chestnuts And Peppers

1 tablespoon Polyunsaturated oil
1 Onion; chopped finely
1 Red pepper; deseeded and
; chopped
425 g Lean pork tenderloin; cut
into 5 cm (2
; inch) thin strips
; (14oz)
125 g Canned water chestnuts;
drained and chopped
; (4oz)
1 Dried red chilli
1 teaspoon Cornflour
1 teaspoon Soy sauce
1 tablespoon Mediumdry sherry
Pepper

Heat the oil in a wok or large nonstick fryingpan, add the onion and the
red pepper and stirfry over a high heat for 3 minutes.

Add the pork and stirfry for a further 3 minutes.

Add the water chestnuts and whole chilli, and cook for 2 minutes.

Blend the cornflour with the soy sauce, sherry and pepper to taste, and
stir it into the pork mixture. Stirfry for a further 2 minutes.

Remove the chilli before serving with rice.

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