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.

Step 2

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

Step 3

Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts, ginger and garlic and cook for 3 minutes.

Step 4

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). Cook stirring, until slightly thickened, about 1 minute.