Tweet
Pork Chop Suey
4 servings, about 1 cup each
Total Time: 30 minutes
Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts
1 tablespoon minced fresh ginger
Preparation
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.
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.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. 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.
Nutrition
Per serving:
250 calories;
6 g fat ( 1 g sat , 5 g mono );
74 mg cholesterol;
21 g carbohydrates;
7 g added sugars;
28 g protein;
3 g fiber;
504 mg sodium;
957 mg potassium.
4 servings, about 1 cup each
Total Time: 30 minutes
Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts
1 tablespoon minced fresh ginger
Preparation
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.
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.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. 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.
Nutrition
Per serving:
250 calories;
6 g fat ( 1 g sat , 5 g mono );
74 mg cholesterol;
21 g carbohydrates;
7 g added sugars;
28 g protein;
3 g fiber;
504 mg sodium;
957 mg potassium.