One Pan Pork Fu Yung - cooking recipe

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

Preparation

In small pan, combine broth, 1/4 teaspoon sesame oil and cornstarch.
Cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.
In 12-inch nonstick skillet over high heat, heat canola oil; add pork and stir-fry until no longer pink, about 4 minutes.
Add remaining 1/4 teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.
Cook until lightly browned, about 4 to 5 minutes.
Add sprouts and stir-fry about 1 minute or less.
With spatula, flatten pork mixture.
Mix eggs and egg whites; pour over pork mixture.
Lower heat and cover pan.
Cook until eggs are set, about 3 minutes.
To serve, cut into four pieces; top each with 1/4 cup sauce and remaining green onion.