I grew up eating this on a regular basis, 
and I was inspired today to add more
'fresh' ingredients versus the traditional versions...
Servings: (4 to 6)
Prep: 10 mins. |
Cook 20 mins.

Posted by Sandra


1 (1 lb.) pork tenderloin, trimmed, and cut into 1”x2” strips
1/4 cup all-purpose flour
kosher salt and ground pepper, to taste

2 tablespoons peanut oil, divided

1 small spanish onion, cut in half lengthwise, and julienned
2 stocks sliced celery, diagonally julienned
1 carrot, julienned
½ red bell pepper, julienned
6 crimini mushrooms, sliced
1 cup fresh bean sprouts
1 (8-ounce) can slivered water chestnuts, drained
1 (8 oz.) can sliced bamboo shoots, drained
2 garlic cloves, minced
1 teaspoon fresh ginger, minced

1/2 cup low-sodium chicken broth
1/2 cup low-sodium soy sauce
2 tablespoon cornstarch
2 tablespoons sherry
2 green onions, diagonally julienned

---prepared steamed jasmine rice


Begin preparing steamed jasmine rice, as directed so it is done at the same time pork chop suey is. Combine pork strips, kosher salt and ground pepper, and flour in a large ziploc bag; seal and shake to coat meat. Prepare stir-fry ingredients, and set aside. Prepare sauce in a medium bowl, and set aside. Chop green onions for garnish, and set aside as well.

Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add coated pork while separating pieces, and sear without disturbing, about 3 to 4 minutes per side, until browned and crisp. Remove from skillet to a plate, and set aside.

Add an additional tablespoon of peanut oil to the skillet, and turn heat to high. Add all stir-fry ingredients and saute for 3 minutes. Whisk the sauce because the cornstarch may have settled to the bottom, and add to skillet. Add seared pork; stirring for 2 to 3 minutes, just until sauce bubbles and thickens and pork is reheated through. Taste for seasonings, and alter if need be by adding kosher salt and ground pepper, if needed. Serve pork chop suey over steamed jasmine rice, and garnish with green onions. – Enjoy!


Tip: Sometimes I enjoy sprinkling chow mien noodles over the top as well (these crunchy noodles are found in the asian isle of the market ;-)

1 comment:

sandra said...

I have been eating every since I can remember, although with this version I've changed it up to include fresh ingredienst. Feel free to change up the vegetables as you see fit, including the meat!


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