we’ve made this recipe twice… well, actually, we’ve made something similar based on ingredients we had (savannah isn’t really big on measuring too closely or “cooking inside the lines” i guess you could call it–sometimes things turn out okay, sometimes they don’t!). our version follows:
1 cup reduced-sodium beef broth (changed from chicken)
3 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons sugar free maple syrup (changed from 2 tablespoons molasses, preferably blackstrap)
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1/2 medium onion slivered (changed from 1 medium onion)
1 medium red bell pepper, thinly sliced (we used green the time we took photos)
(we couldn’t find these, so we left them out) 3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger
we didn’t include them, but some water chestnuts (savannah’s fav) or bamboo shoots would be a nice sub for the sprouts
PREPARATION (exactly like on the Eating Well recipe)
- Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
- Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, [sprouts] and ginger and cook for 3 minutes.
Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes.
Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Serve over udon noodles (not the sticky rice noodles in our photos)
Viola! Simple meal that makes four servings and is super yummy (and reheats well, too)!