Title: Chinese pork and peppers
 Categories: None
      Yield: 2 Servings
 
      2 c  Onion, Chopped
      2 ts Canola Oil
      1    Clove Garlic
      8 oz Pork Tenderloin
      4 c  Red, Yellow & Green
           -Bell Peppers, Sliced Thin
      1 c  Mushrooms, Sliced
      1 tb Ginger
    1/4 ts Hot Red Pepper Flakes
      3 tb Dry Sherry
      1 tb Soy Sauce
      2 tb Water
      1 tb Cornstarch
    1/2 c  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. Serve
  hot.