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Slice pork in very thin strips. In a bowl, combine soy sauce, sherry, salt, sugar, and garlic. Peel ginger root; chop into small pieces. With wet hand, gather pieces and squeeze juice into marinade mixture. Stir in meat till coated with marinade. Set aside at least one hour. Clean peppers; cut into small squares. Separate pineapple into wedges. Remove meat from marinade and sprinkle with cornstarch until coated thoroughly. Heat 4 teaspoons oil in pan over medium high heat. Add meat; stir fry 2 minutes. Remove meat. Add 1 teaspoon oil. Add peppers and cook, covered, for 1-2 minutes. Return meat to pan; add pineapple. Stir well to heat through. A few drops of additional oil may be added if food seems dry. Serve at once with rice. Makes 3 to 4 servings.
Chinese Pork with Peppers
3/4 pound pork loin or tenderloin
1 1⁄2 teaspoons soy sauce
1 teaspoon dry sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 clove garlic
1 ginger root (walnut size)
1 medium green pepper
1 small red pepper
4 slices canned pineapple
1 1⁄2 teaspoons cornstarch
5 teaspoons cooking oil, divided
Broccoli and/or snow peas optional
Slice pork in very thin strips. In a bowl, combine soy sauce, sherry, salt, sugar, and garlic. Peel ginger root; chop into small pieces. With wet hand, gather pieces and squeeze juice into marinade mixture. Stir in meat till coated with marinade. Set aside at least one hour. Clean peppers; cut into small squares. Separate pineapple into wedges. Remove meat from marinade and sprinkle with cornstarch until coated thoroughly. Heat 4 teaspoons oil in pan over medium high heat. Add meat; stir fry 2 minutes. Remove meat. Add 1 teaspoon oil. Add peppers and cook, covered, for 1-2 minutes. Return meat to pan; add pineapple. Stir well to heat through. A few drops of additional oil may be added if food seems dry. Serve at once with rice. Makes 3 to 4 servings.
