Chinese Pork and Peppers (Burros)
| Yield: | 2 Servings |
| Categories: | Chinese, Meats |
| Stephen Ceideburg | ||
| Whole onion or: | ||
| 11 | oz | Chopped ready-cut onion |
| 2 | ts | Canola oil |
| 1 | lg | Clove garlic |
| 8 | oz | Pork tenderloin |
| 16 | oz | Whole red, yellow and green peppers |
| 4 | oz | Whole mushrooms |
| 1 | tb | Fresh or frozen ginger |
| 1/8 | ts | To 1/4 ts hot-pepper flakes |
| 3 | tb | Dry sherry |
| 1 | tb | Reduced-sodium soy sauce |
| 2 | tb | Water |
| 1 | tb | Cornstarch |
| 1/2 | c | No-salt-added beef broth |
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