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INGREDIENTS:
1/3 cup mango chutney
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 teaspoons dark sesame oil, divided
1 pound pork tenderloin, cut into 1-inch strips
4 cups broccoli florets
1 tablespoon water
2 cups fresh bean sprouts
2 garlic cloves, minced
1 (8-ounce) can sliced water chestnuts, drained
INSTRUCTIONS:
Estimated Total Time: 30 minutes
Combine first 3 ingredients; set aside.
Heat 1 teaspoon 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 teaspoon 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.
NUTRITIONAL INFO:
calories: 267 carbohydrates: 27.3 g cholesterol: 74 mg fat: 5.5 g sodium: 373 mg protein: 29 g calcium: 69 mg iron: 3.5 mg fiber: 3.6 g
4 servings 5 points
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