Pork Chop Suey Recipes

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.

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.

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!

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.

Steps:

• Pour shortening into a hot skillet.
• Add the pork steak and seer quickly.
• Add onion and fry for 5 minutes.
• Add celery, salt, pepper and hot water.
• Cover and cook for 5 minutes.
• Add drained, LaChoy bean sprouts.
• Mix thoroughly and heat to a boiling point.
• Add flavoring and thickening ingredients.
• Stir lightly and cook 5 minutes.
• Can be served over LaChoy chow mein noodles, or over rice.

Steps:

• In a large resealable plastic bag, combine 2 tablespoons flour, ginger, salt and pepper. Add the pork; shake to coat. In a large skillet or wok over medium-high heat, stir-fry pork in oil for 5-7 minutes or until no longer pink., Drain pineapple, reserving juice; set pineapple aside. Place the remaining flour in a bowl; stir in reserved juice until smooth. Add sugar, vinegar, soy sauce, Worcestershire sauce and chili sauce. Stir into pork. Add green pepper, water chestnuts, bean sprouts and pineapple. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

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.