Chop Suey

Aside from being really fun to say (suey, suey, suey), this is a great recipe to use up veggies.  It is fast, easy and tastes great.  You could really put any veggie in.  We had some sugar snap beans we threw in.  You could also throw in some zucchini or summer squash. You get the idea.

1 pound pork tenderloin
1/4 cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4 inch strips
1 cup sliced mushrooms
1 (8 ounce) can water chestnuts, sliced
2 cloves garlic, minced
1/4 cup veggie broth
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry-I used apple cider vinegar
1/2 teaspoon ground ginger-I used fresh grated ginger

Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm. Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick. We had it with vermicelli.

Recipe Source: Allrecipes.com