Serves: 4
Total Calories: 264

1 pound boneless pork loin or leg
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon white pepper
1 green bell pepper
1 red bell pepper
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons white vinegar
1 tablespoon dark soy sauce
2 tablespoons vegetable oil
2 teaspoons finely chopped garlic
1 teaspoon finely chopped ginger root

Trim fat from pork loin cut pork with grain into 2 x 1-inch strips. Cut strips across grain into 1/8-inch slices. Stack slices cut into thin strips. Toss pork, 1 tablespoon cornstarch, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.

Cut bell peppers into 1/8-inch strips. Mix sugar, 1 tablespoon cornstarch, the vinegar and soy sauce.

Heat wok until very hot. Add vegetable oil tilt wok to coat side. Add pork, garlic and gingerroot stir-fry 2 minutes or until pork is no longer pink. Add bell peppers stir-fry 15 seconds. Stir in cornstarch mixture cook and stir 15 seconds or until thickened.

4 or 5 servings

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 264
Calories from Fat: 107

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef and Broccoli with Garlic Sauce
Beef with Salted Black Beans and Peppers
Kung Pao Beef
Kung Pao Pork
Mandarin Beef
Mandarin Pancakes
Mongolian Lamb
Mou Shu Pork
Pork with Straw Mushrooms
Sesame Pork
Shredded Pork with Bean Sprouts
Shredded Pork with Green Onions
Shredded Pork with Sweet-and-Sour Sauce
Shredded Veal with Ginger
Sichuan Pork
Spareribs with Salted Black Beans
Stir-Fried Beef and Tomatoes
Stir-Fried Beef with Aspargus
Stir-Fried Beef with Celery Cabbage
Stir-Fried Beef with Eggplant
Stir-Fried Beef with Vegetables
Stir-Fried Pork with Salted Black Beans
Stir-Fried Shredded Beef with Green Pepper
Sweet-and-Sour Pork