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.