One Pan Pork Fu Yung

Ingredients

• 1 cup reduced-sodium fat-free chicken broth
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1/2 lb pork tenderloin, minced
• 2 teaspoons canola oil
• 1 cup mushroom, sliced
• 5 green onions, thinly sliced, divided
• 1/4 teaspoon white pepper
• 1 cup bean sprouts
• 2 eggs, well beaten
• 2 egg whites

Directions

1. 1

   In small pan, combine broth, ¼ teaspoon sesame oil and cornstarch.

2. 2

   Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.

3. 3

   In 12-inch nonstick skillet over high heat, heat canola oil; add pork and stir-fry until no longer pink, about 4 minutes.

4. 4

   Add remaining ¼ teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.

5. 5

   Cook until lightly browned, about 4 to 5 minutes.

6. 6

   Add sprouts and stir-fry about 1 minute or less.

7. 7

   With spatula, flatten pork mixture.

8. 8

   Mix eggs and egg whites; pour over pork mixture.

9. 9

   Lower heat and cover pan.

10. 10

    Cook until eggs are set, about 3 minutes.

11. 11

    To serve, cut into four pieces; top each with ¼ cup sauce and remaining green onion.