Pork Chop Suey Recipes

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:

• 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:

• 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:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

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.

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.

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.

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:

• Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
• Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
• Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
• Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
• Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

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.