Asian Pok Chop with Bean Sprouts & Bell Pepper

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.