Easy One-Pan Pork & Mushroom Stir-Fry with Hoisin Sauce

INGREDIENTS

1 tablespoon cornstarch 1 cup fat-free reduced-sodium chicken broth 1/2 teaspoon dark sesame oil, divided 2 teaspoons canola oil 1/2 pound boneless pork tenderloin, chopped 5 green onions, thinly sliced, divided 1 cup sliced mushrooms 1/4 teaspoon salt (optional) 1/4 teaspoon white pepper 1 cup bean sprouts 2 eggs 2 egg whites

PREPARATION:

1. Combine broth, cornstarch and 1/4 teaspoon sesame oil in small saucepan. Cook and stir over medium heat about 5 to 6 minutes or until sauce thickens.
2. Heat canola oil in 12-inch nonstick skillet over medium-high heat. Add pork; stir-fry about 4 minutes or until no longer pink.
3. Reserve 2 tablespoons green onion. Add remaining green onions, 1/4 teaspoon sesame oil, mushrooms, salt and pepper, to skillet; stir-fry 4 to 5 minutes or until lightly browned. Add sprouts; stir-fry about 1 minute. With spatula, flatten mixture in skillet.
4. Beat eggs and egg whites in medium bowl; pour over pork mixture in skillet. Reduce heat to low. Cover; cook about 3 minutes or until eggs are set.
5. Cut into 4 wedges. Top each wedge with 1/4 cup sauce and sprinkle with reserved 2 tablespoons green onion.

Serving Suggestion Serve with a lettuce wrap salad. Separate Boston lettuce leaves and arrange on a platter with grated carrot, radish slices, seedless cucumber rounds, red bell pepper strips and bean sprouts. Serve with a dipping sauce made by whisking together 1 cup fat-free, reduced-sodium chicken broth, 1 tablespoon rice vinegar, 1/4 teaspoon sesame oil, 1/4 teaspoon minced ginger and 1/4 teaspoon minced garlic. This recipe appears in: Chinese NUTRITIONAL INFORMATION: Serving Size: 1 wedge with 1/4 cup sauce Sodium 150 mg Protein 22 g Fiber <1 g Carbohydrate 6 g Cholesterol 149 mg Saturated Fat 2 g Total Fat 9 g Calories from Fat 41 % Calories 189 DIETARY EXCHANGE: Meat 3 Vegetable 1