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1 hours
Prep: 10 minutes
Cook: 20 minutes
417 calories per serving view nutrition facts
4 servings
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| 3 | pinch | five spice powder | |
| 2 | tablespoons | sherry | dry or sake |
| 2 | tablespoons | soy sauce, light | |
| 1 | each | garlic clove | crushed |
| 1 | piece | ginger root | peeled, chopped |
| 1 | pound | pork tenderloin | cut into thin strips |
| 2 | each | onions | |
| 1/4 | cup | corn oil | |
| 1 | each | sweet red bell pepper | seeded, cut into thin strips |
| 1 | each | green bell pepper | seeded, cut into thin strips |
| 3 | ounces | mushrooms, button | sliced |
| 6 | cans | water chestnuts | whole |
| 2 | teaspoons | cornstarch | |
| 2/3 | cup | chicken broth |
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.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 492mg | 21% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 2.0g | 9% |
| Sugars 5.0g | |
| Protein 29.0g | 57% |
| Vitamin A | 23% | Vitamin C | 138% | |
| Calcium | 4% | Iron | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Paprika is a spice which comes from a mild red pepper in the family Capsicum annum. It is a brilliant red powder and often used as a garnish....
This stuff is GREAT!!! It's better than any eggplant parmesan I've ever had in a restaurant. My husband was a little skeptical about eating eggplant, but he took one taste, said "WOW!" and then had three helpings. It's not too hard to make either--the most time consuming part was breading and frying the eggplant.
A truly amazing combination of flavors. The dressing is divine, the warm and tart goat cheese combined with the sweetness of apple ring is truly out of this world.
