1\/3 cup mango chutney
\n2 T. low-sodium soy sauce
\n1 T. dry sherry
\n2 tsp. dark sesame oil, divided
\n1 pound pork tenderloin, cut into 1-inch strips
\n4 cups broccoli florets
\n1 T. water
\n2 cups fresh bean sprouts
\n2 garlic cloves, minced
\n1 (8-ounce) can sliced water chestnuts, drained<\/p>\n
Combine first 3 ingredients; set aside. Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add pork; stir-fry 3 minutes. Remove the pork from pan with a slotted spoon. Add 1 tsp. oil, broccoli, and water to skillet; stir-fry 5 minutes. Add chutney mixture, bean sprouts, garlic, and water chestnuts; stir-fry 2 minutes. Return pork to skillet; stir-fry 30 seconds.<\/p>\n
Yeild: 4 servings
\nServing size: 1-1\/2 cups
\nCalories: 267<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 cup mango chutney 2 T. low-sodium soy sauce 1 T. dry sherry 2 tsp. dark sesame oil, divided 1 pound pork tenderloin, cut into 1-inch strips 4 cups broccoli florets 1 T. water 2 cups fresh bean sprouts 2 garlic cloves, minced 1 (8-ounce) can sliced water chestnuts, drained Combine first 3 ingredients; set aside. Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add pork; stir-fry 3 minutes. Remove the pork from pan with a slotted…<\/p>\n