Stir-fry Pork and Peppers

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.

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