Chop Suey With Pork Liver Recipes

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CLASSIC PORK CHOP SUEY



Classic Pork Chop Suey image

Make and share this Classic Pork Chop Suey recipe from Food.com.

Provided by startnover

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup thinly sliced onion
1 cup sliced mushrooms
3/4 cup bias-sliced celery
1/2 cup sliced water chestnuts
1/2 cup sliced red bell pepper
3/4 cup bean sprouts
2 tablespoons oil
1 cup chicken broth
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 cup finely sliced Chinese barbecue pork
salt and pepper
serve over steamed jasmine rice or crunchy chinese noodles

Steps:

  • Stir fry veggies in the oil in a pre heated wok till tender crisp (about 5-10 min).
  • Add broth cook till heated through.
  • Combine soy sauce and cornstarch and add to vegetable mixture.
  • Cook and stir till thick and bubbly.
  • Serve over rice or crispy noodles and sprinkle with pork.

Nutrition Facts : Calories 127.9, Fat 7.4, SaturatedFat 1, Sodium 588.3, Carbohydrate 13, Fiber 2.3, Sugar 4.7, Protein 3.9

PORK CHOP SUEY



Pork Chop Suey image

This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.

Provided by beulahmae

Categories     World Cuisine Recipes     Asian     Chinese

Time 51m

Yield 6

Number Of Ingredients 14

1 pound pork tenderloin
¼ cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4 inch strips
1 cup sliced mushrooms
1 (8 ounce) can water chestnuts, sliced
2 cloves garlic, minced
¼ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
½ teaspoon ground ginger

Steps:

  • Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add pork, cook 3 minutes or until browned. Remove from pan and keep warm.
  • Heat remaining tablespoon oil in pan. Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 13.6 g, Cholesterol 42.2 mg, Fat 8.4 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 2.1 g, Sodium 711.6 mg, Sugar 2.3 g

PORK CHOP SUEY



Pork Chop Suey image

Chinese Chop Suey made with pork. I've cooked this for the past 45 years...and it's at it's best the following day. My Mom made it this way...so you can figure the recipe is a good 70 years old. Guess that's considered "antique" :) It freezes well, without losing flavor.

Provided by Peg1933

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

5 -6 pork steaks
1 yellow onion
3 stalks celery
8 -10 fresh white mushrooms (or 2 small cans of stems and pieces)
1 tablespoon vegetable oil
2 tablespoons butter
2 (14 ounce) cans bean sprouts, undrained
4 tablespoons molasses
1/3 cup soy sauce
1 (14 ounce) can Swanson chicken broth
1/2 teaspoon white pepper
1/2 cup water
2 tablespoons cornstarch

Steps:

  • If you have a pressure cooker, it does wonders in tenderizing the pork.
  • Cut pork into 1/2 inch cubes.
  • Slice celery thin on diagonal.
  • Slice onion into long slivers.
  • Slice mushrooms into small hunks.
  • Open cans of broth and bean sprouts.
  • Mix corn starch into water.
  • Heat oil in deep pan (pressure cooker or dutch oven), add butter and heat until it begins to bubble.
  • Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
  • Stir and add onion, celery, then mushrooms.
  • Sprinkle in white pepper.
  • Let cook over medium heat, stirring often, until celery and onion slivers are tender.
  • Add chicken broth, soy sauce and bean sprouts.
  • Now add the molassas, and stir.
  • Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
  • Cover pot and simmer for at least an hour.
  • If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
  • Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
  • When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
  • Bring up heat just to the boil while stirring.
  • Lower heat and let "cook" for about 15 minutes.
  • Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
  • I've made this chop suey for the past 45 years (yes, I'm an"older gal":).
  • The chop suey freezes well.
  • Enjoy!

Nutrition Facts : Calories 338.7, Fat 13, SaturatedFat 5, Cholesterol 66.3, Sodium 1417.9, Carbohydrate 28.4, Fiber 4.5, Sugar 17.1, Protein 31

CHOP SUEY



Chop Suey image

This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.

Provided by DKOSKO

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Steps:

  • Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
  • In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g

PORK CHOP SUEY



Pork Chop Suey image

I make this fast recipe often for weekday dinners. There are never any leftovers when this is the featured fare.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork chop suey meat
2 tablespoons vegetable oil
1 cup sliced onion
2-1/2 cups water
1-1/2 cups sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
2 chicken bouillon cubes
1 teaspoon ground ginger
1/4 cup cornstarch
1/4 cup soy sauce
Hot cooked rice or mashed potatoes

Steps:

  • In a skillet over medium heat, brown pork in oil. Add onion and saute for 10 minutes. Add water, celery, mushrooms, bouillon and ginger; cover and cook for 30-40 minutes or until pork is tender., Combine cornstarch and soy sauce until smooth; stir into skillet and simmer for 10 minutes. Serve over rice or mashed potatoes.

Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1130mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

CHOP SUEY



Chop Suey image

This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
2 beef bouillon cubes
2 cups water, divided
2 tablespoons cornstarch
1 can (28 ounces) chop suey vegetables, drained
2 tablespoons reduced-sodium soy sauce
Cooked rice
Chow mein noodles

Steps:

  • In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.

CHOP SUEY



Chop Suey image

Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.

Categories     Pork     Vegetable     Stir-Fry     Dinner     Bok Choy     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 20

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil
Water
Salt and pepper to taste
N/A pepper

Steps:

  • Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
  • Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
  • Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
  • Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
  • Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

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