|Preparation Time||20 Minutes|
|Cook Time||10 Minutes|
|Total Time||30 Minutes|
|Diet||Low Calorie; Low Fat; High Protein|
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
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.
Calories: 280 cal
Total fat: 10g
Saturated fat: 1g
Monounsaturated fat: 5g