Pork Chop Suey

1 pound Pork Loin (sliced thin)
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 :-).


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