CHOP SUEY
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
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
Make this chop suey recipe as written or feel free to swap other veggies you have on hand-it's an adaptable recipe that lends itself well to a fridge clean-out meal. Serve over rice or noodles.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Chop Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
- Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 20.6 g, Cholesterol 73.7 mg, Fat 9.8 g, Fiber 2.7 g, Protein 28.2 g, SaturatedFat 1.4 g, Sodium 611.2 mg, Sugar 12.7 g
CLASSIC PORK CHOP SUEY
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
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
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
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
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
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
PORK CHOP SUEY
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
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.
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