1 lb pork tenderloin, cut into bite sized pieces
1 large red bell pepper, thinly sliced
1 medium onion, thinly sliced
3 1/2 cups bean sprouts
2 garlic cloves, minced
3/4 cup fat free chicken broth
1/3 cup reduced sodium soy sauce
1 tbsp sesame oil
2 tbsp molasses
1 inch piece of ginger, minced
4 tsp cornstarch
1/2 tsp black pepper

n a bowl, combine broth, molasses, soy sauce. Mix well. In a small, separate bow, combine cornstarch and 2 tsp of both mixture. Mix well and set aside.
Heat oil in a large skillet over medium heat. Add in pork, and cook until no longer pink, about 3-4 minutes, then transfer to a separate dish.
Add in onion, bell pepper, bean sprouts, pepper, garlic and ginger, and sauté until fragrant, about 2-3 minutes. *You may want to spray the pan with some nonfat cooking spray first.
Pour in broth mixture, and bring to a boil. Cook while stirring regularly for another 4-5 minutes. Now stir in reserved cornstarch mixture and pork, and continue to cook while stirring regularly, until sauce begins to thicken, about 1-3 minutes. Serve immediately

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: Chinese

Calories: 265

Fat: 7.5g

Protein: 33g

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