Asian Pok Chop with Bean Sprouts & Bell Pepper
.
Yield
4 servingsPrep
15 minCook
10 minReady
32 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken broth, low salt
|
|
| 3 | tablespoons |
soy sauce, sodium reduced
|
|
| 1 ½ | tablespoons |
molasses
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 5 | teaspoons |
cornstarch
|
|
| 1 ½ | tablespoons |
olive oil
divided, or any vegetable oil |
|
| 1 | pound |
pork tenderloin
trimmed, halved lengthwise and cut into 1/4-inch-thick pieces |
|
| 1 | medium |
onions
slivered |
|
| 1 | medium |
sweet red bell peppers
thinly sliced |
|
| 3 | cups |
mung bean sprouts
|
|
| 1 | tablespoon |
ginger
freshly minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken broth, low salt
|
|
| 45 | ml |
soy sauce, sodium reduced
|
|
| 23 | ml |
molasses
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 25 | ml |
cornstarch
|
|
| 23 | ml |
olive oil
divided, or any vegetable oil |
|
| 453.6 | g |
pork tenderloin
trimmed, halved lengthwise and cut into 1/4-inch-thick pieces |
|
| 1 | medium |
onions
slivered |
|
| 1 | medium |
sweet red bell peppers
thinly sliced |
|
| 7.1E+2 | ml |
mung bean sprouts
|
|
| 15 | ml |
ginger
freshly minced |
|
Directions
Mix together broth, soy sauce, molasses and pepper in a medium bowl.
Add 2 tablespoons of the mixture to a small bowl, stir in cornstarch until blended. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Stir in pork and cook, stirring constantly, until most of the pink is gone, about 3 minutes.
Transfer to a plate.
Increase heat to medium-high.
Stir in the remaining ½ tablespoon oil, onion, bell pepper, sprouts and ginger and cook for about 3 minutes.
Pour in the broth mixture and bring to a boil.
Cook, stirring, for 3 to 5 minutes.
Reduce heat to medium, stir in the reserved cornstarch mixture and pork (and any accumulated juice) and cook, until slightly thickened, 1 to 2 minutes.
Serve warm with rice if needed.
