Pork Chop Suey
By julie44
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 (see Note)
- * 1 tablespoon minced fresh ginger
Details
Servings 4
Preparation
Step 1
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 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.
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