Pork Chop Suey

INGREDIENTS

1 cup reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

2 tablespoons Hoisin sauce

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

1 small can sliced water chestnuts

3 cups mung bean sprouts (optional)

1 tablespoon minced fresh ginger

DIRECTIONS

Combine broth, soy sauce, Hoisin sauce 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.

Serve over Rice or Udon Noodles