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Ingredients

1 pound pork tenderloin ¼ cup 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) can water chestnuts, sliced 2 cloves garlic, minced ¼ cup chicken broth ¼ cup soy sauce 1 tablespoon cornstarch 1 tablespoon dry sherry ½ teaspoon ground ginger

Nutrition Info

194.4 calories carbohydrate: 13.6 g cholesterol: 42.2 mg fat: 8.4 g fiber: 2.1 g protein: 15.9 g saturatedFat: 2.1 g servingSize: - sodium: 711.6 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
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.
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.

6 servings

This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.