Recipe By: Brenda J. Ponichtera, R.D.
Make this for: Dinner
Category: Beef & Pork
This Recipe Makes: 4 Serving(s)
Using pork tenderloin eliminates the extra trimming of fat and bone. It also makes this a quick and tasty dish. If you like crisp vegetables, simmer for the less amount of time. Recipe courtesy of Quick Healthy Recipes and Ideas, 3rd Edition, Brenda J. Ponichtera, RD, Published by Small Steps Press, a division of the American Diabetes Association.
What you’ll need
1 lb boneless pork tenderloin2 cup sliced celery1 cup sliced onion1 cup fat-free broth (Sodium is figured for reduced sodium)1 tbsp. lite soy sauce1/4 tsp. salt (optional)2 1/2 tbsp. cornstarch1/4 cup water1 tbsp. molasses1/4 tsp. ground ginger1 can (16 ounces) bean sprouts, drained and rinsed, or 1 pound fresh
Cut port into 1-inch strips, about 1/4-inch thick. Brown pork in a a large skillet that has been sprayed with nonstick cooking spray. Add the next five ingredients, cover, and simmer for 5-10 minutes.
Meanwhile, in a small bowl, mix cornstarch, water, molasses, and ginger. Stir into hot mixture and bring to a boil, stirring constantly until thickened.
Add bean sprouts and heat thoroughly. Serve over noodles or quick-cooking brown rice.
Starch: 1/2Non-Starchy Vegetables: 2Meat/Meat Substitutes: Lean: 3