Ingredients
- 1 cup less-sodium, fat-free chicken broth
- 1/2 teaspoon sesame oil, divided
- 1 tablespoon cornstarch
- 2 teaspoons canola oil
- 1/2 pound pork tenderloin, minced
- 1 cup fresh mushrooms, sliced
- 5 green onions, thinly sliced, divided
- 1/4 teaspoon white pepper
- 1 cup bean sprouts, drained
- 2 eggs, well beaten
- 2 egg whites, well beaten (or use another egg if you prefer)
How to Make
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Step 1: In a small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch; whisk over medium heat until thick, 5-6 minutes.
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Step 2: In a 12-inch nonstick skillet over high heat, heat the canola oil; add minced pork and stir-fry until no longer pink, about 4 minutes.
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Step 3: Add remaining 1/4 teaspoon sesame oil, pepper, mushrooms and all but 2 tablespoons green onion; cook until lightly browned, 4-5 minutes.
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Step 4: Add bean sprouts and stir-fry about a minute; flatten mixture with a spatula.
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Step 5: Combine eggs and egg whites; pour over the pork mixture.
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Step 6: Cover pan, reduce heat to medium, and cook until eggs are set, about 3 minutes.
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Step 7: To serve, cut into four pieces. Top each piece with 1/4 of the sauce and 1/4 of the remaining green onions.
We hope you enjoy this recipe!
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