Ingredients35 m servings 177 cals
- Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
- Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 177 calories; 9.9 g fat; 9.5 g carbohydrates; 13.1 g protein; 28 mg cholesterol; 560 mg sodium. Full nutrition
ReviewsRead all reviews 6
I used sirloin of pork boneless chops cut into cubes about 2.25lbs. Once I lightly browned the meat I put all ingredients into a crockpot and cooked it about 2 1/2 hours. I added 2 cups more of...
This was pretty good. I left out the almonds due to personal preference. It did remind me a bit of the chow mein out of the can I had as a child. The pork was super tender but I prefer my veggie...
Great base recipe! Substituted chicken breast for pork and added carrot and broccoli for colour and texture. My family actually prefers it served the day after, when the sauce has had a chance t...
I used leftover pork loin roast adding it with the broth. Very good basic recipe that can easily be modified to personal preference.
I doubled the soy sauce & cornstarch to make it thicker and added 1 cup of salted cashews instead of 1/2 cup of almonds. Really good!