For the Sauce

  • ½ cup low sodium chicken broth
  • ¼ cup low sodium soy sauce
  • 3 cloves garlic minced
  • 1 tablespoon cornstarch

For the Pork

  • 2 tablespoons vegetable oil
  • 1 pound pork tenderloin trimmed and cut into bite-sized pieces
  • Salt and fresh ground black pepper to taste

For the Vegetables

  • 2 celery ribs thinly sliced
  • 1 small yellow onion thinly sliced
  • 1 small red bell pepper cut into thin strips
  • 2 cups sliced mushrooms
  • Green onions for garnish
  • sesame seeds for garnish, optional


  1. In a small mixing bowl whisk together chicken broth, soy sauce, garlic, and cornstarch; whisk until well combined and set aside.
  2. Heat vegetable oil in a wok or a large 14-inch frying pan set over high heat.
  3. To the hot wok, add pork pieces and stir fry for about 4 to 5 minutes, or until browned on all sides and cooked through. Remove the pork from the wok and set aside.
  4. To the wok or skillet, add celery, onions, pepper strips, and mushrooms; cook over high heat for 4 to 5 minutes, or until softened.
  5. Stir previously prepared sauce; add it to the wok and cook for 1 minute, or until thickened.
  6. Add pork and pork juices back into wok and cook for 20 seconds, or until heated through.
  7. Remove from heat.
  8. Garnish with green onions and serve.

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