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Chinese: Stir-Fry Pork & Peppers

A home-style Chinese: Stir-Fry Pork & Peppers made with Light Soy Sauce, Corn Oil, and Chicken Stock. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1/4 cup
• 2/3 cup

Method (preview)

1. 1

   In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger.

2. 2

   Add pork, stir well and let stand 30 minutes.

3. 3

   Cut onions in eighths and separate in layers.

4. 4

   Heat 2 tablespoons of oil in a skillet or wok.

5. 5

   Drain pork, reserve marinade.

6. 6

   Add pork to oil and stir-fry 5 minutes.

7. 7

   Remove from skillet and keep warm.

8. 8

   Add remaining oil to skillet.

9. 9

   Add onions, bell peppers, mushrooms and water chestnuts.

10. 10

    Stir-fry 3 minutes.

11. 11

    Add vegetable mixture to pork.

12. 12

    Blend cornstarch with reserved marinade and 2 tablespoons of stock.

13. 13

    Add remaining stock to skillet and bring to a boil.

14. 14

    Add cornstarch mixture and cook 2 minutes, stirring constantly.

15. 15

    Add pork and vegetables to stock and heat through, stirring constantly.

16. 16

    Garnish with leek and green onion curls, if desired, and serve hot.