Ingredients
6
6 servings
- •1 pound pork tenderloin
- •0.25 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
- •0.25 cup chicken broth
- •0.25 cup soy sauce
- •1 tablespoon cornstarch
- •1 tablespoon dry sherry
- •0.5 teaspoon ground ginger
Instructions
- Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 194
- Carbohydrate: 14g
- Fat: 8g
- Fiber: 2g
- Protein: 16g
- Sugar: 2g
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