We made this pork chop suey in June, and it was delicious. You can see the picture below – it wasn’t too pretty, but the taste made up for its appearance.
The original recipe was in Company’s Coming Asian Cooking. We adjusted it to 2-3 servings, and changed the ingredients a bit. We didn’t have any broccoli the first time, but will add it the next time we make it.
NOTE: To save time, use a coleslaw mix, or broccoli slaw mix, instead of the carrots and broccoli.
Pork Chop Suey
- 1/2 lb lean boneless pork chops
- 1 tbsp canola oil
- 1/2 cup chicken stock
- 2 tsp cornstarch
- 1/2 tbsp brown sugar, packed
- 2 tsp low salt soy sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp canola oil (for vegetables)
- 1 stalk celery
- 1/2 medium onion
- 1 medium carrot (or use broccoli slaw)
- 1 stalk broccoli
- 1/2 tsp minced garlic
- 1-1/2 cups bean sprouts
- Cut the pork into 1/8 strips.
- Dice the celery
- Chop the onion
- Grate the carrot
- Chop the broccoli florets into small pieces
- In medium bowl, add cornstarch to chicken stock, and stir until smooth.
- Add the sugar, soy sauce, salt and pepper, stir and set aside.
- On medium-high, in a wok or large frying pan, heat the 1 tbsp canola oil
- Add the pork, and sauté until browned and no longer pink – about 5 minutes.
- Transfer pork to medium bowl
- Add 1 tsp canola oil to the frying pan, still on medium-high heat
- Add the celery, onion, and carrot, and stir fry for 2 minutes
- Add the minced garlic, and stir fry for 1 minute
- Add the broccoli and bean sprouts, and stir fry for two minutes
- Add the cooked pork strips
- Stir the chicken stock mixture, and stir it into the pork and vegetables
- Reduce heat to medium, and continue stirring, until the sauce is boiling and thickened, about 3 minutes.
- Remove from heat and serve immediately.
Optional — Top with hot sauce and more soy sauce before eating.
Pork Chop Suey
It’s not too pretty, but it tastes great!