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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is really good and really easy. Ingredients:
1 cup reduced-sodium fat-free chicken broth |
1/2 teaspoon sesame oil |
1 tablespoon cornstarch |
1/2 lb pork tenderloin, minced |
2 teaspoons canola oil |
1 cup mushroom, sliced |
5 green onions, thinly sliced, divided |
1/4 teaspoon white pepper |
1 cup bean sprouts |
2 eggs, well beaten |
2 egg whites |
Directions:
1. In small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch.
2. Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.
3. In 12-inch nonstick skillet over high heat, heat canola oil; add pork and stir-fry until no longer pink, about 4 minutes.
4. Add remaining 1/4 teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.
5. Cook until lightly browned, about 4 to 5 minutes.
6. Add sprouts and stir-fry about 1 minute or less.
7. With spatula, flatten pork mixture.
8. Mix eggs and egg whites; pour over pork mixture.
9. Lower heat and cover pan.
10. Cook until eggs are set, about 3 minutes.
11. To serve, cut into four pieces; top each with 1/4 cup sauce and remaining green onion.
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