Ingredients:
1 lb pork tenderloin, thinly sliced
Salt and pepper, to taste
Vegetable oil (for cooking)
1 cup onion, chopped
1 cup bell pepper, chopped
1 cup celery, chopped (adjust to taste)
1 cup bean sprouts
2 tbsp soy sauce
1 tbsp cornstarch
1 cup chicken broth
Instructions:
Heat a little vegetable oil in a large skillet over medium-high heat.
Season the sliced pork tenderloin with salt and pepper.
Add pork to the skillet and cook, stirring occasionally, until browned (about 5–7 minutes). Remove and set aside.
In the same skillet, add onions, bell peppers, and celery. Sauté until they begin to soften.
(If you prefer less celery, you can reduce the amount, but keep some for flavor.)
Stir in the bean sprouts.
In a small bowl, whisk together the soy sauce, cornstarch, and chicken broth until smooth.
Pour the sauce mixture into the skillet with the vegetables. Cook, stirring, until it thickens, about 2–3 minutes.
Season with additional salt and pepper if needed.
Return the pork to the skillet and toss everything together until evenly coated and heated through.
Serve hot, over rice or noodles if desired.
Tips:
Adjust celery to your taste preference.
Delicious served over steamed rice or ramen noodles.
Bean sprouts add an essential crunch and flavor, so don’t skip them!