Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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