INGREDIENTS
1 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 tablespoons Hoisin sauce 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 1 small can sliced water chestnuts 3 cups mung bean sprouts (optional) 1 tablespoon minced fresh ginger DIRECTIONS
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