Pork Chop Suey

Life gets real on Mondays.

Ever notice that?  On Monday, the most routine things seem a little blurry, a little slow to focus.  As if I've  passed Go but only rolled a 1.  Know what I'm saying?

For instance, this morning I'm pretty sure I spent more time driving to and from the gym and searching for an elliptical machine that had a working TV, sound, AND didn't shut off on it's own mid-workout than I actually spent sweating.

And then I made myself extra late by trying unsuccessfully to cover up the freak sunburn I got on only one side of my face at the Phillies game yesterday.  No amount of cover up can address the fact that moisturizer with SPF 4 applied at 8am does not actually count as solid, all-day sun protection.

I know, such problems I have.  Not earth-shattering but just enough to make me feel like...

Ugh, you know what?  Please shut me up.  This post really stinks.  Doesn't it?  Sometimes I don't even know why such boring things come out of my mouth!  Er, come out of my fingers.  You know what I mean.  You were thinking it too.  See, this is real life.  Monday is not glamorous, and I am just stuck knee-deep in it.

Make pork chop suey.  It's healthy, it's easy, it tastes good, and it'll get you to Tuesday.  That is all.

Pork Chop Suey
Adapted from Cooking Light
Serves 4

1 lb pork tenderloin or lean pork chops, trimmed and cut into 1-inch strips
1/4 c flour
2 tbs canola oil
2 c thin-sliced bok choy
1 c red bell pepper, cut into strips
1 c onion, sliced
8 oz can of water chestnuts, drained
2 cloves garlic, minced
1/4 c low-sodium, fat-free chicken broth
1/4 c low-sodium soy sauce
1 tbs cornstarch
1 tbs sherry vinegar
1/2 tsp ground ginger
2 c cooked brown rice

Combine the flour and the pork strips in a large zip-lock bag.  Shake until the pork is well-coated in the flour.

Heat 1 tbs canola oil in a large skillet over medium-high heat.  Add the pork, cook for 5 minutes or until browned and cooked through.  Remove from the pan and set aside.

Add the remaining 1 tbs oil to the pan.  Add the bok choy, red pepper strips, onion, water chestnuts, and garlic.  Stir fry for about 3 minutes.

Combine the chicken broth, corn starch, soy sauce, sherry vinegar, and ginger in a measuring cup or bowl, and stir well with a whisk.  Add the pork back to the skillet, and then add in the chicken broth mixture.  Cook for 1 minute or until thick, stirring often.

Serve over the hot cooked brown rice.

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