Chinese Pork and Peppers

By Marian Burros

Published September 21, 1993

Total Time
About 30 minutes
Rating
4(14)
Comments
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Featured in: PLAIN AND SIMPLE; Healthful and Tasty Chinese Food

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Ingredients

Yield:2 servings

  • 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)

  • 2 teaspoons canola oil

  • 1 large clove garlic

  • 8 ounces pork tenderloin

  • 16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)

  • 4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)

  • 1 tablespoon fresh or frozen ginger

  • ⅛ to ¼ teaspoon hot-pepper flakes

  • 3 tablespoons dry sherry

  • 1 tablespoon reduced-sodium soy sauce

  • 2 tablespoons water

  • 1 tablespoon cornstarch

  • ½ cup no-salt-added beef broth

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

40 grams carbs; 74 milligrams cholesterol; 383 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 9 grams fiber; 488 milligrams sodium; 32 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Chop whole onions and saute in hot oil in a nonstick skillet.

  2. Step 2

    Mince garlic, and add to onion.

  3. Step 3

    Trim fat from the tenderloin, and cut the meat into 2- or 3-inch strips, ¼ inch wide. Add to pan and cook until brown on both sides.

  4. Step 4

    Wash, trim, seed and slice whole peppers into thin strips, about ¼ inch wide. Add to pan, and continue cooking over medium heat.

  5. Step 5

    Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften.

  6. Step 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.

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Ratings

4 out of 5
14 user ratings
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Comments

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Terri Bangs

This was delicious! Didn’t have sherry used rice wine vinegar instead. This will be in the permanent lineup! Couldn’t stop eating it.

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