This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.
Ingredients
- 1 pound pork tenderloin
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, divided
- 2 cups thinly sliced bok choy
- 1 cup chopped celery
- 1 cup red bell pepper, cut into 1/4 inch strips
- 1 cup sliced mushrooms
- 1 (8 ounce) can water chestnuts, sliced
- 2 cloves garlic, minced
- ¼ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon dry sherry
- ½ teaspoon ground ginger
Directions
Step 1
Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
Step 2
Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
Step 3
Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 194 | |
% Daily Value * | |
Total Fat8g | 11% |
Saturated Fat2g | 11% |
Cholesterol42mg | 14% |
Sodium712mg | 31% |
Total Carbohydrate14g | 5% |
Dietary Fiber2g | 8% |
Total Sugars2g | |
Protein16g | |
Vitamin C15mg | 75% |
Calcium39mg | 3% |
Iron2mg | 11% |
Potassium459mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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