Pork Chop Suey

• 1 cup Reduced sodium chicken broth
• 3 tablespoons Reduced sodium soy sauce
• 2 tablespoons Molasses
• ¼ teaspoon Freshly ground black pepper
• 5 teaspoons Cornstarch
• 2 tablespoons Canola oil
• 1 pound Pork tenderloin trimmed, halved lengthwise, and cut into 1/4-inch-thick pieces
• 1 Medium red bell pepper, sliced
• 1 Medium onion, slivered
• 1 5 oz can Sliced water chestnuts
• 1 5 oz can Sliced bamboo shoots
• 3 cups Mung bean sprouts
• 1 tablespoon Minced fresh ginger

1. Combine broth, soy sauce, molasses, and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts, water chestnuts, bamboo shoots, and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil.
4. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice), and cook, stirring, until slightly thickened, about 1 minute.
5. Serve immediately (with optional cooked rice)

Servings: 4

Nutrition Information