Chinese Pork and Peppers

Ingredients

• 12 ounces whole onion or 11 ounces chopped ready-cut onion (2 cups)
• 2 teaspoons canola oil
• 1 large clove garlic
• 8 ounces pork tenderloin
• 16 ounces whole red, yellow and green peppers or 14 ounces thinly sliced peppers (4 cups)
• 4 ounces whole mushrooms or 3 ounces sliced, ready-cut mushrooms (1 cup)
• 1 tablespoon fresh or frozen ginger
• ⅛ to ¼ teaspoon hot-pepper flakes
• 3 tablespoons dry sherry
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• ½ cup no-salt-added beef broth

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    408 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 32 grams protein; 73 milligrams cholesterol; 491 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

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.

About 30 minutes