Ingredients

• 1 pound pork tenderloin
• 0.25 cups all-purpose flour
• 2 tablespoons vegetable oil , divided
• 2 cups thinly sliced bok choy
• 1 cup chopped celery
• 1 cup red bell pepper , cut into 1/4 inch strips
• 1 cup sliced mushrooms
• 1 , 8 ounce
• 2 cloves garlic , minced
• 0.25 cups chicken broth
• 0.25 cups soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 0.5 teaspoons ground ginger

Instructions

1. 1 Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
2. 2 Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
3. 3 Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

Nutrition per serving