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Skillet Chop Suey

American.Kitchen's picture
  Onion 1 Large
  Celery stalks 3
  Green pepper 1
  Fresh mushrooms 1⁄2 Pound
  Canned water chestnuts 5 Ounce, drained (1 Can)
  Snow peas 1⁄4 Pound
  Canned bean sprouts 1 Pound (1 Can)
  Lean pork 1⁄2 Pound
  Oil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Meat broth 1⁄2 Cup (8 tbs)
  Soy sauce 2 Tablespoon

Cut onion, celery and green pepper into thick slices; combine in bowl.
Chop mushrooms and water chestnuts coarsely; break off tips of snow peas.
Drain bean sprouts.
Combine mushrooms, water chestnuts and snow peas in separate bowl.
Cut pork into thin strips; brown quickly in oil in skillet, stirring constantly until pink color disappears.
Sprinkle with salt.
Add onion, celery and green pepper to pork; cook about 3 minutes, stirring until vegetables are crisp-tender.
Add mushrooms, water chestnuts, snow peas and bean sprouts to pork mixture.
Mix cornstarch with broth and soy sauce; add to mixture in skillet.
Cook, stirring gently, until liquid is thickened slightly and vegetables look glossy.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1074 Calories from Fat 396

% Daily Value*

Total Fat 45 g68.7%

Saturated Fat 8.7 g43.6%

Trans Fat 0 g

Cholesterol 154.2 mg51.4%

Sodium 3270.4 mg136.3%

Total Carbohydrates 102 g34.1%

Dietary Fiber 21.8 g87.3%

Sugars 42.5 g

Protein 77 g153%

Vitamin A 24.2% Vitamin C 358.9%

Calcium 22.1% Iron 60.4%

*Based on a 2000 Calorie diet

Skillet Chop Suey Recipe