Recipe for Chinese Pork and Peppers (Burros) 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
12 oz Whole onion or:
11 oz Chopped ready-cut onion
2 tsp Canola oil
1 lrg Clove garlic
8 oz Pork tenderloin
16 oz Whole red, yellow and green peppers
4 oz Whole mushrooms
1 tbl Fresh or frozen ginger
1/8 tsp To 1/4 ts hot-pepper flakes
3 tbl Dry sherry
1 tbl Reduced-sodium soy sauce
2 tbl Water
1 tbl Cornstarch
Instructions:
Instructions: 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.

Fleischer.

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