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This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.
Ingredients
- 2 tablespoons oil
- 2 cups 1-inch pieces pork
- 1 ½ cups chopped onion
- ¼ pound mushrooms, sliced
- 2 cups chicken broth
- 2 cups sliced celery
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh bean sprouts
- ½ cup sliced almonds
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons cornstarch
Directions
Step 1
Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
Step 2
Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 177 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 10% |
| Cholesterol28mg | 9% |
| Sodium560mg | 24% |
| Total Carbohydrate10g | 3% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein13g | |
| Vitamin C7mg | 36% |
| Calcium46mg | 4% |
| Iron1mg | 5% |
| Potassium397mg | 8% |
*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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