Free Recipe Chinese Pork and Peppers (Burros)
Recipe Type: Free Chinese Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 2
Ingredients for Chinese Pork and Peppers (Burros) Recipe
Stephen Ceideburg
12 oz Whole onion or:
11 oz Chopped ready-cut onion
2 ts Canola oil
1 lg Clove garlic
8 oz Pork tenderloin
16 oz Whole red, yellow and green
-peppers
4 oz Whole mushrooms
1 tb Fresh or frozen ginger
1/8 ts To 1/4 ts hot-pepper flakes
3 tb Dry sherry
1 tb Reduced-sodium soy sauce
2 tb Water
1 tb Cornstarch
1/2 c No-salt-added beef broth
Chinese Pork and Peppers (Burros) Preparation
1. Chop whole onions and saute in hot oil in a nonstick skillet. 2. Mince garlic, and add to onion. 3. Trim fat from the tenderloin, and cut the meat into 2 or 3 inch strips, 1/4 inch wide. Add to pan and cook until brown on both sides. 4. Wash, trim, seed and slice whole peppers into thin strips, about 1/4 inch wide. Add to pan, and continue cooking over medium heat. 5. Wash, trim and slice whole mushrooms, and grate ginger. Add mushrooms, ginger, hot-pepper flakes, sherry and soy sauce to pan, and cook until mushrooms begin to soften. 6. Stir one tablespoon of water into the cornstarch to make a paste; stir in remaining water, and mix with beef broth. Add to pan, and cook over low heat, stirring, until mixture thickens. Approximate nutritional analysis per serving: 370 calories, 10 grams fat, 80 milligrams cholesterol, 350 milligrams sodium, 30 grams protein, 35 grams carbohydrate. Marian Burros writing in the New York Times, 9/22/93. Courtesy Helen Fleischer. Posted by Stephen Ceideburg From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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