Pork chop suey

Recipe Information

Ingredients

• 1 cup reduced-sodium chicken broth

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons molasses, preferably blackstrap

• 1/4 teaspoon freshly ground black 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

• 1 tablespoon fresh ginger, minced

Directions

• Mix the broth, soy sauce, molasses, and pepper in a bowl. Transfer 2 tablespoons of the mixture to a smaller bowl and stir in the cornstarch until combined.

• Cook the pork in 1 tablespoon of oil in a skillet over medium heat. Stir frequently and cook about 2-3 minutes or until most of the pink is gone. Transfer to a plate.

• Raise the heat to medium-high, add the remaining oil, onion, bell pepper, sprouts, and ginger, and cook for 3 minutes. Add in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Decrease the heat to medium, add the cornstarch mixture and pork, and cook about 1 minute or until slightly thickened.

Nutrition (per serving)

• Calories: 280 cal

• Total fat: 10g

• Saturated fat: 1g

• Monounsaturated fat: 5g

• Cholesterol: 74mg

• Sodium: 504mg

• Potassium: 957mg

• Carbohydrate: 21g

• Fiber: 3g

• Sugar: 7g

• Protein: 28g