Chop suey is often made with bamboo shoots and water chestnuts - add them to this recipe if you wish. Serve with udon noodles.

Pork Chop Suey

1 cup(s) reduced-sodium chicken broth
3 tablespoon(s) reduced-sodium soy sauce
2 tablespoon(s) molasses, preferably blackstrap
1/4 teaspoon(s) freshly ground pepper
5 teaspoon(s) cornstarch
2 tablespoon(s) canola oil, divided
1 pound(s) 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 cup(s) mung bean sprouts 
1 tablespoon(s) minced fresh ginger

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.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.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.