Asian Pok Chop with Bean Sprouts and Bell Pepper

• 1 cup chicken broth, low salt
• 3 tablespoons soy sauce, sodium reduced
• 1 1/2 tablespoons molasses
• 1 x black pepper freshly ground, to taste
• 5 teaspoons cornstarch
• 1 1/2 tablespoons olive oil divided, or any vegetable oil
• 1 pound pork tenderloin trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
• 1 medium onions slivered
• 1 medium sweet red bell peppers thinly sliced
• 3 cups mung bean sprouts
• 1 tablespoon ginger freshly minced

1. Mix together broth, soy sauce, molasses and pepper in a medium bowl.
2. Add 2 tablespoons of the mixture to a small bowl, stir in cornstarch until blended.
3. Set aside.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
5. Stir in pork and cook, stirring constantly, until most of the pink is gone, about 3 minutes.
6. Transfer to a plate.
7. Increase heat to medium-high.
8. Stir in the remaining 1/2 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for about 3 minutes.
9. Pour in the broth mixture and bring to a boil.
10. Cook, stirring, for 3 to 5 minutes.
11. Reduce heat to medium, stir in the reserved cornstarch mixture and pork (and any accumulated juice) and cook, until slightly thickened, 1 to 2 minutes.
12. Serve warm with rice if needed.

chicken broth, soy sauce, molasses, black pepper, cornstarch, olive oil, pork tenderloin, onions, sweet red bell peppers, mung bean sprouts, ginger freshly

Taken from recipeland.com/recipe/v/asian-pok-chop-bean-sprouts-bel-51744 (may not work)