Chinese: Stir-Fry Pork and Peppers
| Yield: | 4 Servings |
| Categories: | Ethnic, Main Dishes, Mushrooms, Pork, Vegetables |
| 3 | pn | Five Spice Powder |
| 2 | tb | Dry sherry or sake |
| 2 | tb | Light soy sauce |
| 1 | Garlic clove, crushed | |
| 1 | Piece ginger root, peeled, chopped (1") | |
| 1 | lb | Pork tenderloin, cut in thin strips |
| 2 | Onions | |
| 1/4 | c | Corn oil |
| 1 | Red bell pepper, seeded, cut in thin strips | |
| 1 | Green bell pepper, seeded, cut in thin strips | |
| 3 | oz | Button mushrooms, sliced |
| 6 | Canned whole water chestnuts, sliced | |
| 2 | ts | Cornstarch |
| 2/3 | c | Chicken stock |
| Leek curls (opt) | ||
| Green onion curls (opt) |
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