Subgum With Pork Vegetables And Pork Recipes

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SUBGUM WITH PORK (VEGETABLES AND PORK)

This is a dish I used to to eat at my mom's on Sundays before she left us. It was my favorite meal at mom's and it's still my favorite today. It is unbelievable good and looks so pretty on the plate. It is low cal and low fat and so good.

Provided by pressurecooker

Categories     Pork

Time 30m

Yield 1 Quart, 4 serving(s)

Number Of Ingredients 12



Subgum With Pork (Vegetables and Pork) image

Steps:

  • In wok or large skillet, put oil and heat medium high,.
  • Stir fry pork about 5 minutes, till no longer pink; take out.
  • In same pan put vegetables and stir fry about 5 minutes.
  • Add the pork to the vegetables and add soup and water.
  • Cook 10 minutes more.
  • Serve over rice or noodles.
  • Garnish with chives or chopped green onions (optional).

1/4 cup oil
1 lb pork sirloin chops, cut in bite size pieces
salt
pepper
2 cups celery, sliced diagonally (thin, about 1/4-inch)
1 cup carrot, sliced diagonally
1 bell pepper, cut in strips
1 medium onion, sliced
1 plum tomato, quartered
1 (10 3/4 ounce) can cream of mushroom soup, plus
5 3/8 ounces water
2 green onions (optional) or 2 chives, for garnish (optional)

MOM L'S PORK SUBGUM

My mother made this for us when we were growing up. My family has had it for Thanksgiving dinner with Sweet & Sour pork, too. LOL

Provided by Ann Arber

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11



Mom L's Pork Subgum image

Steps:

  • Brown pork in fat.
  • Remove meat from skillet.
  • Add onion, pepper, and mushrooms.
  • Cook gently 3 minutes Add chop Suey vegetables, chestnuts, stock, and pork.
  • Mix cornstarch, soy sauce, salt and pepper.
  • Stir til smooth.
  • Add to meat.
  • Simmer 10-15 minutes.
  • Serve over rice.

Nutrition Facts : Calories 333.6, Fat 20.7, SaturatedFat 4.3, Cholesterol 66.9, Sodium 351.5, Carbohydrate 8.2, Fiber 1.4, Sugar 2.2, Protein 28.4

1 lb lean pork, cubed
1/4 cup olive oil
1/2 cup chopped green onion
1 green pepper, cut into thin strips
1/2 lb mushroom, sliced
1 can chop suey vegetables
1 can water chestnut, sliced
1 1/2 cups chicken broth (I use 2 bouillon in water)
2 tablespoons cornstarch
soy sauce
salt and pepper

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16



Stir-Fried Vegetables with Chicken or Pork image

Steps:

  • Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  • In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

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