Chinese: stir-fry pork & peppers

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.