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
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.
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 STEAK CHOP SUEY
Mom made this when I was growing up and a favorite among the seven of us. Mom would make it in a deep cast iron frying pan. She would have dad get his serving out and then the rest of us could eat, otherwise dad wouldn't get any. I will suggest something that you may think ewwwww....but try it. Serve this dish with celery stuffed with peanut butter. It is EXCELLENT.
Provided by Gwen Sargeant
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 162.1, Fat 13.7, SaturatedFat 1.8, Sodium 772.3, Carbohydrate 9.7, Fiber 1, Sugar 3.3, Protein 0.9
PORK STEAK CHOP SUEY
Make and share this Pork Steak Chop Suey recipe from Food.com.
Provided by SharonP
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim excess fat from pork steak, cut in diagonal, thin slices.
- spray skillet with Pam.
- brown meat.
- stir in celery, onion, soy sauce, Accent, and the boullion, dissolved into the two cups of water.
- Cover and simmer 30 minutes.
- Blend the cornstarch into the 1/4 cup of reserved liquid.
- slowly stir this into the mixture.
- add mushrooms, veggies, sprouts and bead molasses and stir constantly until thickened and boiling.
- continue to boil and stir l minute.
- serve over chow mein noodles.
Nutrition Facts : Calories 169.7, Fat 6.3, SaturatedFat 2.2, Cholesterol 51.6, Sodium 388.9, Carbohydrate 11.1, Fiber 1.6, Sugar 4.7, Protein 17.3
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
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
CHOP SUEY WITH PORK
Make and share this Chop Suey With Pork recipe from Food.com.
Provided by Yorky1000
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the pork slices and mix well to ensure the pork is well coated. Refrigerate for 2 hours.
- In a large wok, stir fry each of the vegetables except the bean sprouts separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl.
- Remove the pork from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes.
- Return all the vegetables to the wok and mix well.
- Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately with or over rice or noodles.
Nutrition Facts : Calories 409.8, Fat 17.3, SaturatedFat 5.6, Cholesterol 88.8, Sodium 1374.8, Carbohydrate 29.1, Fiber 6.2, Sugar 10.8, Protein 34.8
CHOP SUEY WITH PORK
Found this in the paper a couple years back, and made it till my daughter begged me to stop!(I was overdoing it) It's really good,and using the lean pork tenderloin makes it healthier.I prefer to cut up everything ahead of cooking time,and go from there.
Provided by HEP MEP
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 423.8, Fat 6, SaturatedFat 1.7, Cholesterol 73.8, Sodium 1027.9, Carbohydrate 59.5, Fiber 5.1, Sugar 9.9, Protein 32.8
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