Pork and Artichoke Skillet Dinner

This is loosely based on One Pan Pork Fu Yung, but when I made it for dinner tonight I had almost nothing in the house. This worked out pretty darn good, and may actually end up being eaten more often than the original.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  cup vegetable broth
• 1⁄2 teaspoon  sesame oil
• 1  tablespoon cornstarch
• 1  lb boneless pork loin chop, cut into 1/2-inch cubes
• 2  teaspoons olive oil
• 2 (4 ounce) cans mushrooms, drained well
• 1⁄2 cup onion, chopped
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (14 1/2ounce) can artichoke hearts, drained and chopped
• 1⁄2 teaspoon white pepper
• 1⁄2 teaspoon onion powder
• 4  eggs, well beaten

Directions

1. In a small pan, combine the broth, 1/4 teaspoon sesame oil and cornstarch.
2. Cook over medium heat, stirring frequently, until sauce thickens, about 8 minutes; set aside.
3. Meanwhile, heat olive oil in a 12-inch nonstick skillet over medium heat; add pork cubes and stir-fry until cooked through, about 10 minutes.
4. Add remaining 1/4 teaspoon sesame oil, onion powder, pepper and onion; cook until slightly browned, about 4-5 minutes.
5. Add artichoke hearts, mushrooms and water chestnuts; stir fry for 3 minutes.
6. With spatula, flatten mixture; pour eggs evenly over top.
7. Cover skillet and continue cooking without stirring for an additional 10 minutes, or until eggs are completely set.
8. Serve cut in wedges topped with sauce.