PORK CHOP SUEY 1 (1-pound) pork tenderloin 1/4 cup all-purpose flour 2 tablespoons vegetable oil, divided 2 cups thinly sliced bok choy 1 cup sliced celery 1 cup red bell pepper strips 1 cup sliced mushrooms 1 (8-ounce) can sliced water chestnuts, drained 2 garlic, cloves, minced 1/4 cup fat-free, less-sodium chicken broth 1/4 cup low-sodium soy sauce 1 tablespoon cornstarch 1 tablespoon dry sherry 1/2 teaspoon ground ginger 2 cups hot cooked long-grain rice 1/4 cup sliced green onions

Trim fat from pork; cut into 1-inch pieces. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pork in a zip-top plastic bag; seal and shake well.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 3 minutes or until browned. Remove from pan; keep warm.

Add 1 tablespoon oil to pan. Add bok choy and next 5 ingredients (bok choy through garlic); stir-fry 3 minutes. Combine broth, soy sauce, cornstarch, sherry, and ginger; stir well with a whisk. Add pork and broth mixture to pan; cook 1 minute or until thick. Serve over rice; sprinkle with green onions.

Serves 4.

1 Serving - 1 1/2 cups chop suey, 1/2 cup rice, and 1 tablespoon onions: Calories: 406 (Cal. from fat: 23%), Fat: 10.2g (Saturated: 2.3g), Cholesterol: 74mg, Sodium: 532mg, Carbohydrate: 46.4g, Protein: 28.9g.

[Cooking Light, September 2000]