Chinese Pork & Peppers

Servings:  2
Ingredients:

	  2 cups onion, chopped
	  2 tsp  canola oil
	  1      clove garlic
	  8 oz   pork tenderloin
	  4 cups red, yellow and green bell peppers, sliced thinly
	  1 cup  mushrooms, sliced
	  1 Tbsp ginger
	1/4 tsp  hot red pepper flakes
	  3 Tbsp dry sherry
	  1 Tbsp soy sauce
	  2 Tbsp water
	  1 Tbsp cornstarch
	1/2 cup  beef broth (salt-free)

Stir fry the onions in a non-stick skillet or wok.  Mince the garlic and
add to the wok.  Trim the fat from the tenderloin and cut into 2" or 3"
long strips, 1/4" wide Add to the pan and stir fry until browned on both
sides.  Wash, trim, seed and slice the bell peppers into 1/4" wide
strips.  Grate the ginger.  Add the mushrooms, ginger, bell pepper
strips, hot red pepper flakes, sherry and soy sauce.  Stir fry until the
mushrooms begin to soften.  Stir 1 tablespoon of water into the
cornstarch to make a paste.  Stir in the remaining water and the beef
broth.  Add to the wok.  Cook over low heat, stirring, until the mixture
thickens.  Remove from heat and serve over rice.