ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Chop Suey

Yield 4 servings (serving size: 1 1/2 cups chop suey, 1/2 cup rice, and 1 tablespoon onions)

Ingredients

  • 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

Nutrition Information

  • calories 406
  • caloriesfromfat 23 %
  • fat 10.2 g
  • satfat 2.3 g
  • monofat 3.4 g
  • polyfat 3.8 g
  • protein 28.9 g
  • carbohydrate 46.4 g
  • fiber 2.7 g
  • cholesterol 74 mg
  • iron 4.1 mg
  • sodium 532 mg
  • calcium 83 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.