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Ingredients

2 tablespoons oil 2 cups 1-inch pieces pork 1 ½ cups chopped onion ¼ pound mushrooms, sliced 2 cups chicken broth 2 cups sliced celery ¼ teaspoon salt ¼ teaspoon black pepper 2 cups fresh bean sprouts ½ cup sliced almonds 3 tablespoons reduced-sodium soy sauce 2 tablespoons cornstarch

Nutrition Info

177.4 calories carbohydrate: 9.5 g cholesterol: 28.1 mg fat: 9.9 g fiber: 2.2 g protein: 13.1 g saturatedFat: 2 g servingSize: - sodium: 559.6 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

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.

8 cups

This was a favorite with the grand kids. I sometimes use chicken breast in place of the pork. Serve over rice and crunchy noodles.