8 thin pork chops, weighing about 1 1/2 pounds
1 small onion, chopped (1/4 cup)
1 clove of garlic, minced
3 tablespoons vegetable oil
1 envelope instant chicken broth or 1 teaspoon granulated chicken bouillion
1 cup water
1 can (1 pound) bean sprouts, drained and rinsed
2 medium-sized green peppers, halved, seeded, and chopped
1 teaspoon salt
3 tablespoons cornstarch
3 tablespoons soy sauce
4 cups cooked rice
Trim fat and bone from pork chops; cut meat into julienne strips.
Saute onions and garlic in vegetable oil until soft in a large frying pay. Stir in pork; saute, stirring once, 5 minutes, or until brown.
Stir in chicken broth, 3/4 cup of water, bean sprouts, green peppers, tomatoes, and salt. Heat to boiling, then cook 3 minutes, or until peppers are crispy tender.
Mix cornstarch with remaining 1/4 cup water and soy sauce until smooth in a cup; stir into mixture in frying pan. Cook stirring constantly, until mixture thickens and boils 3 minutes. Serve over rice.