Pork Chop Suey - Vegetarian Option Too!

Cooked this for dinner tonight with Sesame Stir Fried Chinese Greens.  Delicious! Took about 30 min total and I of course made extra to warm up tomorrow!

Vegetarian version below

1 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons molasses, preferably blackstrap

1/4 teaspoon freshly ground pepper

5 teaspoons cornstarch

1 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 (see Note)

1 tablespoon minced fresh ginger

 

Directions

   1. 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. Set aside.

   2. Heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.

   3. Increase heat to medium-high. Add the remaining 1/2 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 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 any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

Vegetarian version: Substitute vegetable stock for the chicken stock and leave out the pork - It will still delicious!

 

    * Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.

 

Nutritional Facts
Serving Size
Calories	280
	% Daily Value
Total Fat	10g
Saturated Fat	1g
Cholesterol	74mg
Sodium	504mg
Total Carbs	21g
Fiber	3g
Protein	28g

Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv)

1 1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat

 

This recipe came from "Eating Well" a magazine that I subscribe to.  You can also find the recipe on line at:  http://www.eatingwell.com/recipes/pork_chop_suey.html