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.
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
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, BEEF OR CHICKEN CHOP SUEY
This is a wonderful recipe to use leftover meat, and so easy to make!...you can even add in cooked shrimp! You can use fresh mushrooms but they will have to be cooked first to release their moisture.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
- Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
- Heat the oil in a wok or large skillet until hot.
- Add in onions slices; stir-fry for 2 minutes.
- Add in garlic and sliced vegetables; stir-fry for 2 minutes.
- Add in the meat mixture; stir-fry for 2 minutes.
- Add in the cornstarch mixture; stir for 2 minutes.
- Add in the bean sprouts and cook, stirring for about 2 minutes.
- Season with salt and pepper, and
- Add in more soy sauce if desired.
- Transfer to a large bowl sprinkle with chopped green onions if desired.
- Serve with rice.
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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