Asian Pok Chop with Bean Sprouts and Bell Pepper

Name: Asian Pok Chop with Bean Sprouts and Bell Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth, low salt; 3 tablespoons soy sauce, sodium reduced; 1 1/2 tablespoons molasses; 1 x black pepper freshly ground, to taste; 5 teaspoons cornstarch; 1 1/2 tablespoons olive oil divided, or any vegetable oil; 1 pound pork tenderloin trimmed, halved lengthwise and cut into 1/4-inch-thick pieces; 1 medium onions slivered; 1 medium sweet red bell peppers thinly sliced; 3 cups mung bean sprouts; 1 tablespoon ginger freshly minced

Servings: persons

1 cup chicken broth, low salt
3 tablespoons soy sauce, sodium reduced
1 1/2 tablespoons molasses
1 x black pepper freshly ground, to taste
5 teaspoons cornstarch
1 1/2 tablespoons olive oil divided, or any vegetable oil
1 pound pork tenderloin trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onions slivered
1 medium sweet red bell peppers thinly sliced
3 cups mung bean sprouts
1 tablespoon ginger freshly minced

1
Mix together broth, soy sauce, molasses and pepper in a medium bowl.
2
Add 2 tablespoons of the mixture to a small bowl, stir in cornstarch until blended.
3
Set aside.
4
Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
5
Stir in pork and cook, stirring constantly, until most of the pink is gone, about 3 minutes.
6
Transfer to a plate.
7
Increase heat to medium-high.
8
Stir in the remaining 1/2 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for about 3 minutes.
9
Pour in the broth mixture and bring to a boil.
10
Cook, stirring, for 3 to 5 minutes.
11
Reduce heat to medium, stir in the reserved cornstarch mixture and pork (and any accumulated juice) and cook, until slightly thickened, 1 to 2 minutes.
12
Serve warm with rice if needed.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chicken broth, low salt, 3 tablespoons soy sauce, sodium reduced, 1 1/2 tablespoons molasses, 1 x black pepper freshly ground, to taste, and more.

Yes, Asian Pok Chop with Bean Sprouts and Bell Pepper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!