Ingredients for Pork Chop Suey
- 1 cup chopped onions
- 1 (4 ounce) can mushroom pieces and stems, drained
- 1 cup chopped celery
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 medium red bell pepper, cut into 1/2-inch strips
- 1 (16 ounce) can bean sprouts, drained
- 2 tablespoons vegetable oil
- 1 1/4 cups chicken broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 pound pork loin, cut into 1/4-inch slices
- 1/2 teaspoon salt and 1/4 teaspoon pepper
- for serving, cooked rice
- optional 1 cup chopped broccoli
- optional 1 cup chopped carrots
- for serving, crispy noodles
- for garnish, chopped green onions
- for garnish, sesame seeds
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How to Make Pork Chop Suey
- Heat 2 tablespoons of vegetable oil in a preheated wok or large skillet over medium-high heat.
- Add 1 cup of chopped vegetables (e.g., broccoli, carrots, bell peppers, onions) and stir-fry for 5-7 minutes, until tender-crisp.
- Add 1 pound of thinly sliced pork and cook until browned, about 5 minutes.
- Pour in 1 cup of chicken broth and bring to a simmer.
- In a small bowl, whisk together 1/4 cup soy sauce and 2 tablespoons cornstarch until smooth.
- Gradually pour the soy sauce mixture into the wok, stirring constantly until the sauce thickens and becomes bubbly (about 1-2 minutes).
- Serve the Pork Chop Suey hot over cooked rice or crispy noodles. Garnish with chopped green onions or sesame seeds, if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
18g
Fat
5g
Carbs
4g
