0.5 | pkg(s) | water chestnuts |
3 | cup | bean sprouts |
1 | head | bell peppers |
1 | cup | chicken broth - low sodium |
1.67 | tbsp | Cornstarch |
1 | tbsp | ginger, fresh |
2 | tbsp | molasses |
0.75 | tsp | olive oil |
1 | head | onions |
0.25 | tsp | pepper, black |
1 | lb | pork tenderloin |
3 | tbsp | soy sauce |
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.
2. 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.
3. 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.