Pork Chop Suey
|Pork tenderloin||12 Ounce|
|Chicken broth||3 Tablespoon, defatted|
|Reduced sodium soy sauce||2 Tablespoon|
|Ground black pepper||1⁄10 Teaspoon|
|Grated ginger root||1⁄2 Teaspoon|
|Thinly sliced bok choy/Spinach||2 Cup (32 tbs)|
|Bean sprouts||2 Cup (32 tbs) (Fresh Or Canned)|
|Celery stalks||2 , chopped|
|Finely shredded carrots||1⁄2 Cup (8 tbs)|
|Snipped fresh chives||1⁄2 Cup (8 tbs)|
|Hot cooked brown rice||4 Cup (64 tbs)|
Cut the pork into very thin strips.
Then cut the strips into 1" X 1/2" pieces and set aside.
In a small bowl, stir together the broth, soy sauce, cornstarch, salt and pepper.
Set the broth mixture aside.
Lightly spray an unheated wok or large skillet with no-stick spray.
Heat over medium-high heat.
Add the ginger and stir-fry for 30 seconds.
Add the pork and stir-fry about 3 minutes or until no longer pink.
Remove the pork from the pan and set aside.
Add the bok choy or spinach, bean sprouts, celery, carrots and chives.
Stir-fry for 3 minutes.
Then add the broth mixture and cooked pork.
Stir-fry for 2 minutes more.
Serve with the rice.