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Asian Pok Chop with Bean Sprouts and Bell Pepper

 

.
27

Yield

4

servings

Prep

15

min

Cook

10

min

Ready

32

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 288g (10.2 oz)
Amount per Serving
Calories 28135% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 534mg 22%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 60g
Vitamin A 19% Vitamin C 75%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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