We're so busy at this time of year, between work and parties and shopping, that it's awfully tempting to pick up takeout on the way home and call dinner done. But for me, that just adds to the feeling that I'm not doing all I could to eat healthfully and joyfully, reducing stress and overprocessed food. Trying to keep the household budget under control is important right now too. (Can you tell I'm working up to renewing my New Year's resolutions?)
Here's budget help: 7-Day Budget-Friendly Menu Plan & Shopping List
Here's quick-dinner help: Barbecued Pork Sandwiches and More 20-Minute Dinner Recipes
Once I've made myself pass up takeout from the local Chinese restaurant, though, I'm still in the mood for Chinese takeout. So I'll make a speedy stop at the store for pork tenderloin and bean sprouts to make this easy, fast and satisfying Pork Chop Suey (pictured above). It'll be ready in 30 minutes--it couldn't have been delivered any faster or much cheaper, and certainly wouldn't taste as fresh or be as healthful. And I can make it for less than $2.50 a serving!
Pork Chop Suey
Healthy Weight | Healthy Heart
Makes: 4 servings, about 1 cup each
Active time: 30 minutes | Total: 30 minutes
Cost per serving: under $2.50
Chop suey is often made with bamboo shoots and water chestnuts--add them to this recipe if you wish. Serve with: Udon noodles.
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger
1. Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
3. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Per serving: 280 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrate; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium.
Nutrition bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv).
Note: Mung bean sprouts (germinated mung beans), often simply labeled "bean sprouts," are white with a light yellow tip and are thicker than more common alfalfa sprouts.
Don't Miss: 5 Things You Should Learn to Cook Next Year
How are you watching your calories and your cash this time of year?
By Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.
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