Pork Chop Suey

From Eating Well Magazine
Serves 4

*1 cup chicken broth
*3 tbsp soy sauce
*2 tbsp molasses
*1/4 tsp freshly ground pepper
*5 tsp cornstarch
*2 tbsp canola oil, divided
*1 lb. pork tenderloin, trimmed, halved lengthwise and cut into 1/4 inch pieces
*1 medium onion, slivered
*1 medium red bell pepper, thinly sliced
*3 cups mung bean sprouts
*1 tbsp minced fresh ginger

1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tbsp of the mixture to a small bowl; stir cornstarch into small bowl until combined. Set aside.

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

3. Increase heat to medium high. Add remaining oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Stir in broth mixture and bring to a boil. Reduce heat to medium; add the reserved cornstarch mixture and pork (with accumulated juices) and cook, stirring until slightly thickened, about 1 minute.