Title: Chinese Pork and Peppers (Burros)
Categories: Chinese, Meats
Yield: 2 Servings

Stephen Ceideburg
12 oz 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

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

2. Mince garlic, and add to onion.

3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch strips,
1/4 inch wide. Add to pan and cook until brown on both sides.

4. Wash, trim, seed and slice whole peppers into thin strips, about 1/4
inch wide. Add to pan, and continue cooking over medium heat.

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. 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.

Approximate nutritional analysis per serving: 370 calories, 10 grams fat,
80 milligrams cholesterol, 350 milligrams sodium, 30 grams protein, 35
grams carbohydrate.

Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen
Fleischer.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini