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Pork Chop Suey

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  4 servings, about 1 cup each
Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon noodles.
RECIPE INGREDIENTS
1 cup  reduced-sodium chicken broth
3 tablespoons  reduced-sodium soy sauce
2 tablespoons  molasses, preferably blackstrap
1/4 teaspoon  freshly ground 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 (see Note)
1 tablespoon  minced fresh ginger

Note: Mung bean sprouts (germinated mung beans), often simply labeled “bean sprouts,” are white with a light yellow tip and are thicker than more common alfalfa sprouts.
Pork Chop Suey Recipe at Cooking.com
DIRECTIONS
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.


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


Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. 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) and cook, stirring, until slightly thickened, about 1 minute.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 280
Fat. Total: 10g
Protein: 28g
Carbohydrates, Total: 21g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 74mg
Sodium: 504mg
% Cal. from Fat: 32%
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