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.