4 servings (serving size: 1 1/2 cups chop suey, 1/2 cup rice, and 1 tablespoon onions)
1 (1-pound) pork tenderloin
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup sliced celery
1 cup red bell pepper strips
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1/2 teaspoon ground ginger
2 cups hot cooked long-grain rice
1/4 cup sliced green onions
How to Make It
Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork in a zip-top plastic bag; seal and shake well.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm.
Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add pork and broth mixture to pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions.
This has a really nice sauce and is easy to make, despite plenty of chopping (but what else would you expect from a stir-fry?). I used about 1/2 lb boneless skinless chicken thighs instead of pork, and used different veggies that I had on hand (portobello, napa cabbage, red onion, bell pepper). I'll probably use this recipe again as a base and mix up the meats & veggies.
Made for my husband and I - excellent! More pork than needed. I added 1 can of bean sprouts and it seemed like it was going to be a lot of vegetables but ended up with too much pork. I doubled the sauce ingredients which was perfect. Definitely restaurant quality.