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Pork Chop Suey

Created by skittles on October 22, 2013

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)

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.
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.
Step 5: Season with salt and pepper.