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id
649
Name
Pork Chop Suey
Main Dish Category
Main Dish
Secondary Dish Category
Pork,
Main Ingredient
Pork Tenderloin
Other Ingredient
Bean Sprouts
Number of People
4
List of Ingredients
1 cup reduced-sodium chicken broth
3 T reduced-sodium soy sauce
2 T molasses, preferable blackstrap
1/4 tsp freshly ground black pepper
5 tsp. cornstarch
2 T canola oil, divided
1 lb 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 bean sprouts
1 T minced fresh ginger
Description
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfrer 2 T of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 T oil in 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.
Increase heat to medium-high. Add the remaining 1 T oil, onion, bell pepper, sprouts and ginger and cook 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.
Time
30 minutes
Cooking Type
Skillet
Difficulty (1-5)
1
Notes
Serve over Udon noodles and feel free to add bamboo shoots and water chestnuts.
Per serving: 280 calories, 10 g fat (1 g saturated, 5 g mono), 74 mg cholesterol, 21 g carbohydrate, 7 g added sugars, 28 g protein, 3 g fiber, 504 mg sodium, 957 mg potassium
Origin
Eating Well, April 2010
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