Wednesday, April 23, 2014
Pork Chop Suey
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons molasses
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons olive oil
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 white onion, thinly sliced
1 red bell pepper, thinly sliced
2 carrots, thinly sliced
8 oz bean sprouts
1 tablespoon grated fresh ginger
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 and set aside.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook, stirring frequently, until most of the pink is gone, about 5 minutes. Remove and set aside.
Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 5 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 cook until slightly thickened, about 1 minute.