1 cup Chicken Stock
3 Tablespoons La Choy Soy Sauce
2 Tablespoons Molasses
1/4 teaspoons Black Pepper
5 Tablespoons Corn Starch
2 Tablespoons Olive Oil
1 medium Onion
1 medium Red Bell Pepper
3 cups Mung Bean Sprouts
1 tablespoon Fresh Ginger, minced
Combine broth, soy, molasses and pepper. Transfer 3 tablespoons of the mixture into a separate dish. Stir in cornstarch until combined. Set Aside
Heat 1 tablespoon oil in a large skillet over medium heat. Add port and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a place.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, pepper, sprouts and ginger. Cook 3 minutes. Pour in the broth mixture and bring to 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 with rice.
I found this recipe in the April 2010 Eating Well magazine. This is my new favorite magazine. I found so many useable/good recipes out of just one issue. The pages are full of excellent information as well as endorsing natural, healthy, organic products. This magazine is just like me :-).