Pork or Chicken Chop Suey
| 1 | lb. pork tenderloin (or chicken) | 1/4 | cup all-purpose flour |
| 2 | tablespoons vegetable oil | 2 | cups thinly sliced bok choy |
| 1 | cup sliced celery | 1 | cup red bell pepper strips |
| 1 | cup sliced mushrooms | 2 | garlic cloves, minced |
| 1 | (8oz.) can sliced water chestnuts | 1 | tablespoon cornstarch |
| 1/4 | cup fat-free chicken broth | 1 | tablespoon dry sherry |
| 1/4 | cup low-sodium soy sauce | 1/2 | teaspoon ground ginger |
| 2 | cups hot cooked long grain rice | 1/4 | cup sliced green onions |
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Trim fat from meat; cut into 1-inch pieces. Lightly coat meat with flour. Heat 1 Tbs. oil in a skillet over medium-high heat. Add meat; cook 3 minutes or until browned. Remove from pan; keep warm. Add 1 Tbs. oil to pan. Add bok choy, celery, pepper strips, mushrooms, water chestnuts & garlic; stir fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry & ginger; stir well. Add meat & broth mixture to a pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions. Serves 4. (406 cals.; 10.2 g. fat; 28.9 g. prot.)
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