Title: Chinese: stir-fry pork & peppers
 Categories: Main dish, Pork, Vegetables, Mushrooms, Ethnic
      Yield: 4 Servings
 
      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)
 
  In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and
  ginger. Add pork, stir well and let stand 30 minutes. Cut onions in
  eighths and separate in layers. Heat 2 tablespoons of oil in a
  skillet or wok. Drain pork, reserve marinade. Add pork to oil and
  stir-fry 5 minutes. Remove from skillet and keep warm.
  
  Add remaining oil to skillet. Add onions, bell peppers, mushrooms and
  water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork.
  Blend cornstarch with reserved marinade and 2 tablespoons of stock.
  Add remaining stock to skillet and bring to a boil. Add cornstarch
  mixture and cook 2 minutes, stirring constantly. Add pork and
  vegetables to stock and heat through, stirring constantly. Garnish
  with leek and green onion curls, if desired, and serve hot.