Chinese Pork & Peppers
2 cups onion, chopped 2 tsp canola oil 1 clove garlic 8 oz pork tenderloin 4 cups red, yellow and green bell peppers, sliced thinly 1 cup mushrooms, sliced 1 Tbsp ginger 1/4 tsp hot red pepper flakes 3 Tbsp dry sherry 1 Tbsp soy sauce 2 Tbsp water 1 Tbsp cornstarch 1/2 cup beef broth (salt-free)
Stir fry the onions in a non-stick skillet or wok. Mince the garlic and
add to the wok. Trim the fat from the tenderloin and cut into 2" or 3"
long strips, 1/4" wide Add to the pan and stir fry until browned on both
sides. Wash, trim, seed and slice the bell peppers into 1/4" wide
strips. Grate the ginger. Add the mushrooms, ginger, bell pepper
strips, hot red pepper flakes, sherry and soy sauce. Stir fry until the
mushrooms begin to soften. Stir 1 tablespoon of water into the
cornstarch to make a paste. Stir in the remaining water and the beef
broth. Add to the wok. Cook over low heat, stirring, until the mixture
thickens. Remove from heat and serve over rice.