One Pan Pork Fu Yung

• 1 cup reduced-sodium fat-free chicken broth
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1/2 lb pork tenderloin, minced
• 2 teaspoons canola oil
• 1 cup mushroom, sliced
• 5 green onions, thinly sliced, divided
• 1/4 teaspoon white pepper
• 1 cup bean sprouts
• 2 eggs, well beaten
• 2 egg whites

1. In small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch.
2. Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.
3. In 12-inch nonstick skillet over high heat, heat canola oil; add pork and stir-fry until no longer pink, about 4 minutes.
4. Add remaining 1/4 teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.
5. Cook until lightly browned, about 4 to 5 minutes.
6. Add sprouts and stir-fry about 1 minute or less.
7. With spatula, flatten pork mixture.
8. Mix eggs and egg whites; pour over pork mixture.
9. Lower heat and cover pan.
10. Cook until eggs are set, about 3 minutes.
11. To serve, cut into four pieces; top each with 1/4 cup sauce and remaining green onion.

chicken broth, sesame oil, cornstarch, pork tenderloin, canola oil, mushroom, green onions, white pepper, bean sprouts, eggs, egg whites

Taken from www.food.com/recipe/one-pan-pork-fu-yung-321140 (may not work)