Ingredients
- 1 cup reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons molasses, blackstrap
- 1/4 teaspoon freshly ground pepper
- 5 teaspoons cornstarch
- 2 tablespoons oil, divided (peanut or canola oil)
- 1 pound pork tenderloin roast (trimmed then 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 minced fresh ginger
- 2 to 3 garlic cloves, minced
- Salt and pepper
How to Make
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Step 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.
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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.
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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.
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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.
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Step 5: Season with salt and pepper.
Tips & Variations
- Non stick skillet or a wok
We hope you enjoy this recipe!
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