Ingredients
8 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 177
- Carbohydrate: 10g
- Fat: 10g
- Fiber: 2g
- Protein: 13g
- Sugar: 4g