Chopsueywithpork Recipes

CLASSIC PORK CHOP SUEY

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.

PORK CHOP SUEY

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.

PORK CHOP SUEY

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.

CHOP SUEY WITH PORK

Steps:

• Cook one cup of rice according to package directions.
• Set aside.
• Heat oil in extra-deep,12-inch non-stick skillet over medium heat.
• add onion and celery.
• Cut pork into 1-inch cubes,adding to skillet as you go, or do this step before starting, like I do.
• Add garlic and ginger to skillet.
• Stir frequently.
• While pork cooks,rinse and seed bell pepper.
• Cut into 1/4 inch strips.
• Set aside.
• When pork is no longer pink outside,about 2 minutes,add chicken broth,bell pepper strips,soy sauce and sugar to skillet.
• Raise heat to high and bring mixture to a boil.
• Stir occasionally,and when mixture reaches a rapid boil,reduce heat to medium to maintain a slow boil.
• Meanwhile drain bean sprouts if canned-rinse and drain if fresh,and drain water chestnuts or bamboo shoots.
• Set aside.
• In a small jar with a lid combine the cornstarch and water.
• Shake well and drizzle cornstarch mixture into the skillet.
• Stir and cook until it begins to thicken, about 1 minute.
• Add reserved bean sprouts and water chestnuts/bamboo shoots to skillet and stir to coat with the sauce.
• Serve at once on a bed of rice,with additional soy sauce if desired.

CHOP SUEY

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.