PORK CHOP SUEY

Using pork tenderloin eliminates the extra trimming of fat and bone. It also makes this a healthy quick meal when served over rice or noodles. If you like crisp vegetables, simmer for the lesser amount of time. This recipe is also a good choice for a diabetic menu.

1 pound boneless pork tenderloin
2 cups sliced celery
1 cup sliced onion
1 cup fat-free beef broth*
1 tablespoon lite soy sauce
1/4 teaspoon salt (optional)
2 1/2 tablespoons cornstarch
1/4 cup water
1 tablespoon molasses
1/4 teaspoon ground ginger
1 can (16 ounces) bean sprouts, drained (or fresh)

Cut pork into 1-inch strips, 1/4-inch thick. Brown pork in a large skillet that has been sprayed with non-stick cooking spray.

Add the next five ingredients, cover and simmer for 5-10 minutes.

Meanwhile, in a small bowl, mix cornstarch, water, molasses and ginger. Stir into hot mixture and bring to a boil, stirring constantly until thickened. Add bean sprouts and heat thoroughly.

Serve over noodles or quick-cooking brown rice.

Note: Optional ingredients are not included in the nutritional analysis.