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Chinese Pork & Peppers (Burros)

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      Title: CHINESE PORK & PEPPERS (BURROS)
 Categories: Chinese, Meats
      Yield: 2 Servings
 
           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
 
  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
 
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