Pork and Artichoke Skillet Dinner

• 1 cup vegetable broth
• 12 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 lb boneless pork loin chop, cut into 1/2-inch cubes
• 2 teaspoons olive oil
• 2 (4 ounce) cans mushrooms, drained well
• 12 cup onion, chopped
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (14 1/2 ounce) can artichoke hearts, drained and chopped
• 12 teaspoon white pepper
• 12 teaspoon onion powder
• 4 eggs, well beaten

1. In a small pan, combine the broth, 1/4 teaspoon sesame oil and cornstarch.
2. Cook over medium heat, stirring frequently, until sauce thickens, about 8 minutes; set aside.
3. Meanwhile, heat olive oil in a 12-inch nonstick skillet over medium heat; add pork cubes and stir-fry until cooked through, about 10 minutes.
4. Add remaining 1/4 teaspoon sesame oil, onion powder, pepper and onion; cook until slightly browned, about 4-5 minutes.
5. Add artichoke hearts, mushrooms and water chestnuts; stir fry for 3 minutes.
6. With spatula, flatten mixture; pour eggs evenly over top.
7. Cover skillet and continue cooking without stirring for an additional 10 minutes, or until eggs are completely set.
8. Serve cut in wedges topped with sauce.

vegetable broth, sesame oil, cornstarch, pork loin chop, olive oil, mushrooms, onion, water chestnuts, hearts, white pepper, onion powder, eggs

Taken from www.food.com/recipe/pork-and-artichoke-skillet-dinner-410701 (may not work)