Pork Chop Suey from EatingWell

• 1 cup reduced sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons molasses, preferably blackstrap
• 1/4 teaspoon freshly ground pepper
• 5 teaspoons cornstarch
• 2 tablespoons canola oil, divided
• 1 (16 ounce) pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
• 1 medium onion, slivered
• 1 medium red bell pepper, thinly sliced
• 3 cups mung bean sprouts (see Note)
• 1 tablespoon minced fresh ginger

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

chicken broth, soy sauce, molasses, freshly ground pepper, cornstarch, canola oil, pork tenderloin, onion, red bell pepper, mung bean sprouts, fresh ginger

Taken from allrecipes.com/recipe/pork-chop-suey-from-eatingwell/ (may not work)