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Pork Chop Suey Recipe
|Pork tenderloin||12 Ounce|
|Chicken broth||3 Tablespoon, defatted|
|Reduced sodium soy sauce||2 Tablespoon|
|Ground black pepper||1⁄8 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)|
Calories 242 Calories from Fat 29
% Daily Value*
Total Fat 3 g5%
Saturated Fat 0.92 g4.6%
Trans Fat 0 g
Cholesterol 36.9 mg
Sodium 410.4 mg17.1%
Total Carbohydrates 36 g12.1%
Dietary Fiber 3.9 g15.6%
Sugars 2.7 g
Protein 17 g33.4%
Vitamin A 62.7% Vitamin C 27%
Calcium 5.4% Iron 11%
*Based on a 2000 Calorie diet
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.