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  • 4servings
  • 30minutes
  • 280calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C, E, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) reduced-sodium chicken broth

  2. 3 tablespoon(s) reduced-sodium soy sauce

  3. 2 tablespoon(s) molasses , preferably blackstrap

  4. 1/4 teaspoon(s) freshly ground pepper

  5. 5 teaspoon(s) cornstarch

  6. 2 tablespoon(s) canola oil , divided

  7. 1 pound(s) pork tenderloin , trimmed, halved lengthwise, and cut into 1/4-inch-thick pieces

  8. 1 medium onion , slivered

  9. 1 medium red bell pepper , thinly sliced

  10. 3 cup(s) mung bean sprouts (see Tips & Techniques)

  11. 1 tablespoon(s) minced fresh ginger

Instructions Jump to Ingredients ↑

  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 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 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.

  4. Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv).

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