Ingredients:
1 cup long grain rice
1 teaspoon vegetable oil
1 large onions ( for 1 cup chopped)
2 stalks celery ( for 3/4 cup chopped)
1 lb pork tenderloins
2 teaspoons instant minced garlic
2 teaspoons finely chopped fresh ginger
1 medium red bell peppers or 1 medium green bell peppers ( for 1 cup strips)
1 (15 ounce) cans fat-free chicken broth
2 tablespoons of regular soy sauce or 2 tablespoons reduced sodium soy sauce
1 teaspoon sugar
1 (15 ounce) cans bean sprouts, i use fresh
1 (5 ounce) cans sliced water chestnuts or 1 (5 ounce) cans bamboo shoots, drained
2 tablespoons cornstarch
3 tablespoons water
Directions:
Cook one cup of rice according to package directions.
Set aside.
Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
add onion and celery.
Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
Add garlic and ginger to skillet.
Stir frequently.
While pork cooks,rinse and seed bell pepper.
Cut into 1/4 inch strips.
Set aside.
When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
Raise heat to high and bring mixture to a boil.
Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
Set aside.
In a small jar with a lid combine the cornstarch and water.
Shake well and drizzle cornstarch mixture into the skillet.
Stir and cook until it begins to thicken, about 1 minute.
Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
Serve at once on a bed of rice,with additional soy sauce if desired.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.